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Broccoli Zucchini Soup

Fry the onion and the garlic in the oil or butter for a couple of minutes add the mushrooms and after another couple of minutes add the zucchini and broccoli roast the vegetables for a while occasionally stirring add the water until the vegetables are just covered for a thick soup add less for a thinner soup add more. Add garlic zucchini carrots and onion.


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The Start -- In a large pot add the olive oil and heat to medium.

Broccoli zucchini soup. 1 In a wok take the oil and let it become warm in this add the ginger garlic chopped broccoli and 1 chopped zucchini and add the water. Add zuccchini celery and herbs. Cover and let it boil on medium flame till broccoli and zucchini become tender.

Add the carrots zucchini thyme nutmeg. Add the broccoli and zucchini cook stirring for 1 minute. Cook for another minute or until zucchini.

Shred the kale leaves you should have 4 cups shredded leaves cook 2-3 minutes until leaves are wilted. Add zucchini immediately after. Boil gently for 8 minutes until vegetables just tender.

Melt butter in large saucepan. Add garlic and cook another minute or so until fragrant. Trim the zucchini rinse and chop.

Deglaze with the wine and add the broccoli florets and zucchini to the pan. Heat oil in a medium saucepan over low heat. Stir cover and simmer for about 15 minutes or until the vegetables are tender.

Cut the stems into small cubes. Rinse broccoli and divide into florets. Saute until veggies are tender.

Add broccoli zucchini a little mint and dill. Sauté for about 5 minutes while stirring. Add the onion garlic and leeks and cook until slightly soft just 3-4 minutes.

Place all ingredients into the thermomix bowl making sure the liquid is below the max line cook 100 degrees20 mins spd 2 with MC off Place on MC and blend soup gradually increasing speed from speed 4 to speed 9 for 1 minsp 9. Add the butter olive oil and onion cook 5 minutes or until fragrant. Pour over the coconut water bring to the boil.

Set Instant pot to sauté. 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. Peel the broccoli stalks and cut out hard spots.

Ingredients 1 tablespoon of ghee butter or coconut oil 1 red onion chopped 1 garlic clove chopped ½ teaspoon of turmeric powder ½ tsp of kelp powder 1 tsp of salt Pinch of black pepper 1 broccoli the stem peeled and chopped 1 zucchini diced. Rinse broccoli and zucchini. Heat oil in a pot add the onion and garlic and cook until soft.

Broccoli Zucchini Soup. Keep flame on low and sauté vegetables until they are starting to soften. Add onion garlic and chilli and cook for a minute stirring until fragrant.

Add in the zucchini broccoli salt and broth. Veggies -- Add the potatoes zucchini and broccoli. Dice onion garlic and zucchini and chop broccoli into small florrets.

Melt butter over medium heat then add onion and cook until translucent. Instant Pot Broccoli Cheddar and Zucchini Soup. Stir in broccoli and broth.

Place onion and garlic in a large saucepan on a medium - high heat with two tablespoons of water cover and boil for 3-5minutes. For the soup. Add vegetable broth and water and bring pot to a boil.

Sauté the broccoli stalks. Proportions here dont need to be exact. Boil kettle and add 1 litre of water and vegetable stock to saucepan and allow to boil stiring occasionally.

Pour the oil in a large hot pot and sauté the onions with the ginger. Peel and chop the onion and garlic. Cut zucchini into cubes.


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