Broccoli, cauliflower and zucchini soup

  • Olive oil, for frying
  • 2 large onions
  • 3 cloves garlic
  • 3 large zucchini
  • 2 pounds frozen cut broccoli, defrosted
  • 2 cups vegetable broth
  • 6-8 cups water
  • 1 can white beans (optional)
  • Salt and black pepper, to taste

Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame.

Meanwhile, mince garlic cloves and add to pot. Sauté until onions are translucent.

Cut zucchini into half rings (no need to cut too small, they will be puréed later on.) Add the zucchini and the defrosted broccoli to the pot. Keep flame on low and sauté vegetables until they are starting to soften.

Add vegetable broth and water and bring pot to a boil. Lower flame and leave to simmer until vegetables are limp. (About half an hour to forty five minutes.)

Add beans, if desired. Remove pot from heat and purée with an immersion blender until smooth. Add salt and pepper to taste.


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