Creamy Broccoli-Zucchini Soup
Broccoli is rich in fiber, protein and vitamin C while zucchini adds vitamins like A and E to this soup.
Whole wheat noodles taste delicious in this dish.
- For the soup
- 6 ounces Broccoli
- 4 ounces zucchini
- 1 onion
- 1 garlic
- 1 teaspoon Canola oil
- 10 ounces Vegetable broth
- 7 ounces milk
- 2 tablespoons Sour cream
- freshly ground pepper
For the soup: Rinse broccoli and zucchini. Cut zucchini into cubes. Peel and chop the onion and garlic. Heat oil in a pot, add the onion and garlic and cook until soft. Add broccoli, zucchini, a little mint and dill. Sauté for about 5 minutes while stirring.
Pour in broth and cook until vegetables are tender, about 15 minutes. Stir in half of the milk, bring to a boil and puree. Stir in sour cream and season with salt and pepper. Heat the remaining milk in a small pot and whip into a froth.
For the croutons: Cut the bread into cubes and fry in a pan with butter.
Pour the soup into bowls and garnish with frothy milk, dill and mint. Serve with croutons.