It's so delicious that I make it almost every day! Healthy broccoli soup recipe!

Ingredients

• 2 pieces Onion (medium, diced)
• 2 tablespoons Olive Oil (for sautéing vegetables)
• 2 stalks Celery (chopped)
• 1 piece Carrot (peeled and diced)
• 1 piece Leek (white and light green parts only, sliced)
• 2 cloves Garlic (minced)
• 2 pieces Zucchini (medium, diced)
• 1 head Broccoli (cut into florets)
• 1 teaspoon Ginger (fresh, grated)
• 3 cups Vegetable Broth (low‑sodium)
• 1 slice Processed Cheese (cut into cubes (e.g., cheese slice))
• 1 teaspoon Salt (or to taste)
• 0.5 teaspoon Black Pepper (ground)
• 1 teaspoon Basil (dried or fresh leaves)
• 0.5 teaspoon Red Paprika (sweet paprika)
• 0.5 teaspoon Dried Garlic (garlic powder)
• 3 slices Bread (sturdy bread such as sourdough, for toasting)
• 1 tablespoon Olive Oil (for frying bread)

Instructions

1. Prepare Vegetables

   Dice the onions, celery, carrot, and zucchini. Slice the leek (white and light green parts only). Mince the garlic, grate the ginger, and cut the broccoli into florets.

   Time: PT15M

2. Sauté Aromatics

   Heat 2 Tbsp olive oil in the large pot over medium heat. Add the onions, celery, carrot, leek, garlic and ginger. Stir and cook until the onions become translucent and the vegetables soften, about 5 minutes.

   Time: PT5M

3. Add Remaining Vegetables

   Add the diced zucchini and broccoli florets to the pot. Stir for 2 minutes to combine.

   Time: PT2M

4. Simmer Soup

   Pour in 3 cups vegetable broth, increase heat to bring to a gentle boil, then cover with the lid and reduce to a simmer. Cook for 15 minutes until the vegetables are tender.

   Time: PT15M

   Temperature: simmer

5. Season and Melt Cheese

   Stir in the processed cheese cubes, salt, black pepper, basil, red paprika and dried garlic. Cook for an additional 5 minutes, allowing the cheese to melt and the flavors to meld.

   Time: PT5M

6. Toast Bread

   While the soup finishes, heat 1 Tbsp olive oil in a frying pan over medium heat. Add the bread slices and fry until golden brown on both sides, about 3 minutes per side.

   Time: PT6M

7. Blend Soup

   Transfer the hot soup to a blender (or use an immersion blender) and blend until smooth. Return the pureed soup to the pot and keep warm.

   Time: PT3M

8. Serve

   Ladle the soup into bowls, place a piece of toasted bread on the side or crumble it over the top. Enjoy immediately.

   Time: PT2M

Nutrition Facts

Calories

250

Protein

8 g

Carbohydrates

30 g

Fat

10 g

Fiber

5 g