My children audibly cheer when I make broccoli soup. Seriously. It is the same reaction when I say we are going out for wood-fired pizza. That’s how much they love slurping bowlfuls of this vitamin rich, glorious green soupy goodness. 

Packed with vitamins that include C, A, and B-group along with essential iron and magnesium, this is a tasty way of helping to ward off winter bugs. I guess you could say, my broccoli soup is a vitamin pill in a single bowl. 

Plus this is one of those easy weekend or last minute mid-week meals that I can have cooked and on the table in a little over 30 minutes. Add a warm baguette and a selection of cheeses and you have the dairy, protein and carbohydrate food groups covered too. 

Best Ever Broccoli Soup 
To generously serve 6 adults.

50g unsalted butter
1 TBL olive oil
2 cloves garlic
1 white onion
1 leek (white and light green parts only)
250g zucchini (2 medium zucchinis)
1.2kg fresh broccoli (3 large heads of broccoli)
1 overflowing cup of fresh basil leaves 
1.5 litres chicken stock
1 heaped teaspoon sea salt
good grind of black pepper
1/2 teaspoon freshly grated nutmeg
20 ml double cream
To garnish – extra basil and Greek yoghurt

In a large, deep pot (about 3-4 litres in volume) add the olive oil and butter and melt. 
Finely chop the garlic, onion, leek and zucchini and saute in this pot over a medium heat for 10 minutes. 

Add the broccoli which has been cut into florets. Saute for another 5 minutes until the broccoli turns a bright green colour. 

Add the basil, chicken stock, salt and pepper and bring briefly to the boil. Reduce the heat to LOW and simmer for 15 minutes. 

Add the nutmeg and cream and blend using either a stick blender or in batches in a KitchenAid style jug blender. 

Taste and adjust seasoning if needed. 

Serve in deep bowls with a dollop of Greek yoghurt and a scattering of basil leaves.