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Light Broccoli & Zucchini Soup — Hydrating and Mineral-Rich
This is one of my favorite soups to prepare ahead. Loaded with vitamins and fiber, the roasting brings out a rich flavor. It's a light yet filling dish that gives you energy to power through the day.
A creamy roasted broccoli and zucchini soup packed with vegetables and nutrients. Perfect as a nourishing lunch or meal prep option, simple to make and wonderfully warming.
Ingredients
Nutrition per serving
Instructions
- 1
Preheat oven to 200°C (392°F).
- 2
Roughly chop broccoli, zucchini, onions, and garlic.
- 3
Place everything on a baking sheet with parchment paper, drizzle with olive oil, and season with your favorite spices.
- 4
Roast until vegetables are golden and slightly caramelized (about 25–30 minutes).
- 5
Transfer roasted vegetables to a pot with broth.
- 6
Blend with an immersion blender until smooth and creamy.
- 7
Serve warm, optionally topped with chili flakes.
The power of green veggies in a bowl
This soup is a 'volume-winner': you can eat a lot of it for very few calories, while your body is flooded with vitamins. Broccoli contains high amounts of Vitamin K and C, while zucchini provides a smooth, creamy texture without needing to add cream. It’s a hydrating meal that helps restore fluid balance after a workout.
Extra Protein & Flavor
Finish the soup with some roasted chickpeas or a handful of pumpkin seeds for a nice crunch. For a more filling meal, stir in some cottage cheese or smoked chicken strips at the end.
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Recover faster with the right nutrition and our restorative Pilates flows.
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