Soups & creamy soups French cuisine Winter Fall Peas Broccoli Zucchini Gluten-free Batch cooking Make-ahead

Pea, Broccoli and Zucchini Soup

A beautiful green vegetable soup without potatoes. A vitamin-packed cocktail rich in fiber. The secret to a perfectly smooth texture is not adding too much cooking water to achieve a flavorful and creamy soup.

Chloé Flam

Pea, Broccoli and Zucchini Soup

Ingredients

Check off ingredients as you go

  • 600g (21 oz) frozen peas
  • 3 zucchini
  • 300g (10.5 oz) frozen broccoli
  • 1 large onion (or 2 shallots)
  • 2 tablespoons olive oil
  • 1L (4 cups) vegetable broth
  • Salt, pepper
  • To serve
  • cream (optional)

  1. In a Dutch oven or large pot, sauté the onions, broccoli, zucchini and peas in the 2 tablespoons of olive oil for a few minutes without browning, then add the vegetable broth (season lightly with salt), cover and cook for 30 minutes.

  2. Transfer the vegetables from the pot to a blender with some of the cooking broth (I add it gradually depending on the desired texture), season with salt and pepper, and blend until you get a smooth soup, then serve in bowls.

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