Fall Recipe: Broccoli Soup

Fall Recipe: Broccoli Soup

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As the forecast temperatures begin to drop, the inevitable is near and clear – summer is passing, and fall is quickly approaching!

While the season notoriously known for ice-cream, cold drinks on the beach and patios is coming to an end, we’ve prepared a simple, yet exceptionally flavourful warm recipe that will impress your family and guests alike. Besides pumpkin-spice lattes, what never falls out of trend is a warm and delicious bowl of hearty soup that is packed with nutrients.

Servings: 2

Prep time: 10 minutes

Cook time: 20 minutes

Total time: 30 minutes



  • 2 broccoli crowns
  • 2 zucchinis
  • 1 whole white onion
  • 4 cloves of garlic
  • 2 tbsp of salt
  • Cooking oil of your choice
  • Optional: sour cream, cilantro, or crushed walnuts for garnish



    1. Boil water in a medium sized pot; add two tablespoons of salt to the water and mix well.
    2. Wash your broccoli crowns and zucchinis.
    3. Cut the broccoli crowns into manageable pieces that will fit into your blender after all the cooking is done.
    4. Slice and dice the zucchini into cubes -- be sure to remove the ends first!
    5. While the water is boiling, peel the white onion skin and cut it in half parallel to its root. By cutting the onion in this way, the tear-inducing effects are greatly diminished. Begin to mince both halved onions into fine pieces, and avoid cutting the root part of the onion.
    6. Cut the ends of each clove of garlic, then flatten separately and mince into fine pieces.
    7. Once the water reaches boiling temperature, add the pre-cut broccoli crowns into the salted water pot and let it simmer for approximately 5 minutes.

      Note: The goal is to have the broccoli soften for the blender. The 5-minute timer is just a guideline. Periodically check if you need to take out the broccoli sooner or later by using a paring knife. To check, push the paring knife into the broccoli’s stem without any slicing motion; if the knife can cut through the stem solely by pushing the knife straight through, it’s ready – if not, wait a little longer and recheck using this method.
    8. While the broccoli is softening, heat a medium size saucepan on medium heat with cooking oil of your choice and add the minced onions, garlic, and chopped zucchini to sauté them.
    9. Sauté the onions, garlic, and zucchini until the onions are translucent and the garlic and zucchini are golden in colour.
    10. Once the boiled broccoli pieces are ready, transfer the broccoli and 1 cup of the salted broccoli water into the blender.
    11. Transfer the sautéed onions, garlic, and zucchini into the blender as well.
    12. Blend all the transferred ingredients until a smooth puree consistency is created.
    13. Pour into a soup bowl. Optionally, you can garnish with a tablespoon of sour cream, cilantro, or crushed walnuts.

Give it a try and let us know what you think in the comments below!

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