Super Green Vegetable Soup

By Rebecca Taylor
Servings 2-3 Bowls

Soup Ingredients

  • 2 tablespoons olive oil
  • 1 large head Broccoli, broken down into smaller florets
  • 2 leek, sliced into 1/2 cm discs
  • 2 zucchini, roughly sliced into inch thick chunks
  • 2 large onion, roughly chopped into chunks
  • 3 large cloves garlic, peeled and minced
  • 500ml vegetable broth or vegan chicken style broth
  • 1 cup frozen peas

To Serve

  • 400g can pure coconut cream
  • Handful fresh coriander
  • Crusty bread of your choice
  • Edible flowers (optional)


  1. In a large saucepan over a medium heat, add the olive oil, onion, leek and garlic and sauté lightly for a few minutes.
  2. Add the broccoli, zucchini and broth, place the lid on and simmer on a low temperature for 20 minutes.
  3. Add the frozen peas and simmer for 5 minutes.
  4. Remove from the heat and allow to cool slightly before using a stick blender to blend until the consistency you prefer.
  5. Serve with crusty bread and a drizzle of coconut cream.