Broccoli Zucchini & Chilli Soup

Feeds 3-4

Prep 2 mins

Cooking Time 20 mins

Ingredients

2 small heads of broccoli (stalks included)

2 medium potatoes

1 zucchini

2 tablespoons olive oil

1 clove garlic

1 onion

1 teaspoon chilli

3 anchovy fillets

1 tablespoon parsley

4 cups vegetable or chicken stock

Sea salt

Cracked pepper to serve

Greek yogurt to serve

Method

  1. Chop the onion, garlic into small pieces and set aside.
  2. Peel and chop potato into small pieces, along with zucchini.
  3. Cut the broccoli into small florets and stalks into small pieces.
  4. In a deep pot, heat olive oil and butter on medium heat.
  5. When the butter bubbles, add the chopped onion, chilli, garlic and anchovies with a pinch of salt.  Sauté on medium heat for a few minutes until the onion starts to soften.
  6. Add the broccoli, potatoes and zucchini. Stir through.
  7. Add the stock and parsley and bring it to the boil.
  8. Once boiling, add the lid on and lower the heat.
  9. Cook for approximately 12-15 minutes or until the potato and broccoli have softened.
  10. Check seasoning
  11. Using a hand mixer, blitz until the veggies are smooth (or transfer to a food processor).
  12. Serve with a good amount of freshly cracked pepper & dollop of Greek yogurt.

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