• 1 medium broccoli
• 2 medium zucchini
• 1 onion
• 4 cloves of garlic
• 1 liter (34 fl oz) of beef or chicken stock (water or vegetable stock works)
• 1 tsp of sea salt
• 1 tsp of ground cumin
• 1/2 can or 120ml of full-fat coconut milk or 6 tbsp of coconut cream
• 1 tbsp of olive oil

• Step 1:

  Chop the onion, broccoli, zucchini, and garlic cloves.

• Step 2:

  Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.

• Step 3:

  Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes stirring the vegetables around.

• Step 4:

  Add the beef/chicken stock or water and cover. Cook on medium heat for about 30 minutes. Switch the heat off and let it cool down for 5 to 10 minutes.

• Step 5:

  Add the coconut milk and cumin and blend.
  It is ready!

Pair Cream of Broccoli and Zucchini Soup with:
• Zucchini Bread
• Seed Bread
• Chicken Salad

This keeps well in the fridge for up to 5 days