Creamy Zucchini Noodle Broccoli Soup
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Creamy Zucchini Noodle Broccoli Soup
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Vegetable broth, leeks, potatoes, broccoli, and cream cheese make a rich, creamy, velvety smooth puree that is then topped with zucchini noodles, peas, and chives making for a healthy twist on an old favorite.
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Ingredients
- 1 tablespoon olive oil
- 1 leek pale section only, thickly sliced
- 1 garlic clove crushed
- 1 large zucchini ends trimmed, half chopped, half zoodled
- 1 large head broccoli florets, and stems coarsely chopped
- 1 large potato peeled, coarsely chopped
- 4 cups vegetable stock
- 1/2 cup cream cheese
- 1 cup frozen peas thawed
- flat-leaf parsley leaves to serve
- chopped chives to serve
Instructions
- Thoroughly wash the zucchini and trim off the ends. Cut the zucchini in half and set one half into the spiralizer to make it into zoodles.
- Coarsely chop the remaining zucchini half and broccoli into small bite-size pieces.
- Cut the pale section of the leek into thick slices. Peel and cut the potatoes roughly into cubes.
- Heat oil in a large saucepan over medium heat. Add garlic and leeks; cook stirring occasionally until slightly soften for 5 minutes.
- Add in the chopped zucchini, broccoli, and potatoes; cook until veggies are golden brown and begin to soften.
- Pour the vegetable stock and cook for 15 minutes until vegetables are super tender.
- Stir in the cream cheese and cook for 2 minutes more. Take the pot off the heat and using an immersion blender, carefully puree the soup.
- Return the soup over medium-low heat and stir in the peas and zoodles. Simmer for 2-3 minutes, until zoodles begin to soften the turn off the heat.
- Pour the soup among bowls. Garnish with parsley and chives and serve warm.
Notes
- Serving size: one bowl or 2 cups
- Oil: any oil of choice will work
- Use fresh ingredients when possible, like fresh garlic, fresh broccoli, and fresh frozen peas.
- In place of the cream cheese, you may use Thai coconut milk
- Any broth can be used. To keep it vegetarian, use vegetable broth.
Nutrition Information
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Calories
320kcal
(16%)
Carbohydrates
42g
(14%)
Protein
11g
(22%)
Fat
14g
(22%)
Saturated Fat
6g
(30%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Cholesterol
31mg
(10%)
Sodium
1100mg
(46%)
Potassium
1251mg
(36%)
Fiber
9g
(36%)
Sugar
11g
(22%)
Vitamin A
2651IU
(53%)
Vitamin C
186mg
(207%)
Calcium
147mg
(15%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 4Serving
Amount Per Serving
Calories 320 kcal
% Daily Value*
| Calories | 320kcal | 16% |
| Carbohydrates | 42g | 14% |
| Protein | 11g | 22% |
| Fat | 14g | 22% |
| Saturated Fat | 6g | 30% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Cholesterol | 31mg | 10% |
| Sodium | 1100mg | 46% |
| Potassium | 1251mg | 27% |
| Fiber | 9g | 36% |
| Sugar | 11g | 22% |
| Vitamin A | 2651IU | 53% |
| Vitamin C | 186mg | 207% |
| Calcium | 147mg | 15% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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