Broccoli, cauliflower and zucchini soup

  • Olive oil, for frying
  • 2 large onions
  • 3 cloves garlic
  • 3 large zucchini
  • 2 pounds frozen cut broccoli, defrosted
  • 2 cups vegetable broth
  • 6-8 cups water
  • 1 can white beans (optional)
  • Salt and black pepper, to taste

Heat olive oil in a large pot. Dice onions and add to hot oil. Sauté over medium-low flame.

Meanwhile, mince garlic cloves and add to pot. Sauté until onions are translucent.

Cut zucchini into half rings (no need to cut too small, they will be puréed later on.) Add the zucchini and the defrosted broccoli to the pot. Keep flame on low and sauté vegetables until they are starting to soften.

Add vegetable broth and water and bring pot to a boil. Lower flame and leave to simmer until vegetables are limp. (About half an hour to forty five minutes.)

Add beans, if desired. Remove pot from heat and purée with an immersion blender until smooth. Add salt and pepper to taste.

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About Carissa Cotner

My name is Carissa Alice and I am in love with all things related to food and nutrition. I also happen to have the biggest sweet tooth. I am not a chef—I never went to culinary school. Instead, I taught myself through trial and error, reading every cookbook and cooking blog I could find. People ask what my specialty is; other than Cowboy hot pot, which has turned into a family favorite, I don’t really have a special dish because I try something new every time I step into the kitchen to continue learning and teaching myself. I’ll tell you a little secret. I used to think I hated cooking. I was intimidated by strange ingredients I had never heard of and complicated techniques. But my goal for this blog is to demonstrate how easy it is to cook without slaving in the kitchen for hours. Better yet, I will show you how you can do all this while staying on a budget! I love when people try my recipes and provide feedback. I hope I can inspire you to enter Cookingland!
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