Delicious Broccoli, Pea and Zucchini — or Summer Squash — Soup

After reading about all those poor people who either fell or got into car accidents due to the black ice yesterday, I immediately hoped that they all had someone to comfort them at home. The videos I saw looked very scary. Here is a simple recipe for a delicious soup that never fails to comfort me on a cold winter night.  .

Broccoli, Pea and Zucchini — or Summer Squash — Soup  (It serves six.)

2 tablespoons coconut  (or olive) oil

1 white onion, finely diced

3 cloves garlic, minced

3 zucchinis or yellow squash, sliced

2 cups green beans, chopped into ½ – ¾” pieces after the ends have been sliced off and discarded

1 ½ cups frozen peas

1 ½ cups broccoli florets

5 cups vegetable stock

3 tablespoons fresh mint, chopped

2 sprigs fresh thyme, removed from stem

salt + pepper, to taste

  1. Add the onion and garlic to a large pot with the oil and sauté for until onions are transparent.
  2. Add squash, green beans, broccoli and peas and cook for several minutes.
  3. Add the vegetable stock, mint and thyme. Bring to the boil and then simmer on low for about 30 minutes.
  4. Here you have three choices: Eat as is or add either the whole or just ½ of the soup to a blender or use immersion blender to puree soup. (I blended just ½ and loved it!) Season with salt and pepper and serve while hot.

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