Broccoli-Zucchini Soup with Basil

There are still people who buy a packet of soup. It seems so simple: Bring water to the boil, add the contents of a packet of soup, boil briefly and it's ready. What these people forget is that there are no important vitamins (anymore) in their soup and the soup is therefore more of a stomach filler than a valuable part of your daily diet.

Broccoli-Courgette Soup with Basil is super easy and quick to make, even for people who are not kitchen princesses (m/f). Packed with vitamins, minerals and antioxidants. It is a light soup, perfect for a summer lunch or a delicious start to a dinner. Success guaranteed!

And if you also casually tell your guests that they are being served a Zuppa di broccoli e zucchine con basilico , then you have made it.

Ingredients:
One onion, finely chopped
300 grams of broccoli, cut into small florets
300 grams of zucchini, cut into half moons
One vegetable stock cube
Juice of one lemon
20 grams of basil
20 grams of extra virgin olive oil

Preparation:
- Fry the onion briefly in a soup pan with a little extra virgin olive oil.
- Add the chopped broccoli and zucchini and fry briefly.
- Add 600 milliliters of boiling water, together with the stock cube.
- Let the soup simmer for 10 to 12 minutes with the lid on the pan.
- Add the lemon juice, basil and puree with a hand blender or in a blender.
- Ladle the soup and sprinkle a generous dash of extra virgin olive oil over the soup.
- Add pepper to taste if desired.
- Of course you can add some basil leaves for decoration.