Cream of broccoli and zucchini

35 6 servings


134 Kcal
7.9g Fat
11.5g Carbs
8.7g Net Carbs
5g Sugars
6.2g Protein


  • 1 medium broccoli
  • 2 medium zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1 liter (34 oz.) of beef or chicken stock (water or vegetable stock works)
  • 1 teaspoon of sea salt
  • 1 teaspoon of ground cumin
  • 1/2 can of full fat coconut milk or 6 tablespoons of coconut cream
  • 1 tablespoon of olive oil


  1. Chop the onion, broccoli, zucchini, and garlic cloves.
  2. Place the olive oil in a deep pan and sweat the onion and crushed garlic for about 5 minutes on medium heat.
  3. Add the chopped broccoli, zucchini as well as the salt and pepper. Cook on medium for about 5 minutes sitting the vegetables around.
  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.
  5. Add the coconut milk and cumin and blend. It is ready!

Storage Tips

This keeps well in the fridge for up to 5 days


Eat. Burn. Subscribe.

Join the Eat Burn Sleep email newsletter and be the first to hear about new tips, and recipes!

  • This field is for validation purposes and should be left unchanged.

Explore More Recipes

Sautéed Broccoli and onion


Spinach and broccoli velouté


Yogurt and almond cake


Brussel sprout, chicken and bacon skillet