My Version of Broccoli and Zucchini Soup
I remembered seeing a recipe somewhere for broccoli and zucchini soup, and felt inspired to make it, but when I was finally ready after a few days, I couldn’t find the recipe. Not surprising, given my collection of cookbooks, ripped out pages from magazines, typed out recipes from cookbooks and magazines I don’t own, and randomly reading through my favourite food blogs. So I decided to experiment (not always a success in my kitchen) and am thrilled that this one worked amazingly well, and provided a much needed warm up on a recently shivery 40 C Ballarat day.
Ingredients
- 1 head broccoli (including stalk), chopped
- 2 zucchini, chopped
- 1 onion, chopped
- 1 stick celery, chopped
- 1 carrot, chopped
- 2-3 cloves garlic, crushed
- Grated peel from half a lemon
- 1 teaspoon cumin seeds
- 3 cups chicken stock
Method
Heat some oil, and gently fry onion, garlic, cumin seeds, celery and carrot until soft. Add remaining ingredients and cook for around 20 minutes, then puree until smooth. I added some fennel fronds just before I pureed to give a bit of extra flavour.