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Creamy Zucchini Noodle Broccoli Soup
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.
Course Soup
Cuisine American
Diet Low Fat
Prep Time 15 minutes minutes
Cook Time 30 minutes minutes
Total Time 45 minutes minutes
Servings 4
Calories 320 kcal
1 tbsp 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
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.
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.
Calories: 320 kcal | Carbohydrates: 42 g | Protein: 11 g | Fat: 14 g | Saturated Fat: 6 g | Polyunsaturated Fat: 1 g | Monounsaturated Fat: 5 g | Cholesterol: 31 mg | Sodium: 1100 mg | Potassium: 1251 mg | Fiber: 9 g | Sugar: 11 g | Vitamin A: 2651 IU | Vitamin C: 186 mg | Calcium: 147 mg | Iron: 3 mg