This broccoli soup is having just 63 calories, cheap, fast and delicious

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1 #vegan, 2 #vegetables, 3 #vegetarian,

Broccoli cream soup with carrot, potatoes, zucchini, and onions:

Ingredients:

1 large head of broccoli, chopped into florets
1 carrot, peeled and diced
2 medium potatoes, peeled and cubed
1 small zucchini, diced
1 medium onion, finely chopped
2 cloves of garlic, minced
4 cups vegetable broth
1 cup milk or plant-based milk alternative
2 tablespoons butter or olive oil
Salt and pepper to taste
Optional toppings: grated cheese, croutons, or fresh herbs
Instructions:

In a large pot, heat the butter or olive oil over medium heat. Add the chopped onions and minced garlic, and sauté until they become translucent and fragrant.
Add the diced carrot, cubed potatoes, and diced zucchini to the pot. Stir well and cook for a few minutes until the vegetables start to soften.
Pour in the vegetable broth and bring it to a boil. Reduce the heat to medium-low and simmer until the vegetables are tender, which usually takes about 15-20 minutes.
Add the broccoli florets to the pot and cook for an additional 5 minutes, or until the broccoli is cooked but still bright green. Be careful not to overcook it, as you want to retain its vibrant color and nutrients.
Remove the pot from heat and allow the soup to cool slightly. Use an immersion blender or transfer the mixture to a blender (in batches if needed) to puree until smooth and creamy.
Return the pureed soup to the pot and place it back on the stove over low heat. Stir in the milk, and season with salt and pepper to taste. Allow the soup to heat through, but avoid boiling it.
Once the soup is warmed, remove from heat and serve hot. You can garnish it with grated cheese, croutons, or fresh herbs for added flavor and texture

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