1 large onion, chopped
1 tablespoon of olive oil
3-4 cups of vegetable broth
2 large courgettes, chopped
400g broccoli, cut into florets
Salt and pepper to taste
Optional: ½ cup of low-fat or skimmed cooking cream
1 Heat the oil in a large saucepan over medium heat. Add the onion and cook until soft. Add the stock and zucchini.
2 Cover and simmer for five minutes. Add the broccoli and allow to simmer for a couple of minutes.
3 Take off the heat, allow to cool.
4 Add the vegetables and stock to in a blender and purée until smooth.
5 Pour back into a saucepan and stir in the cream. Serve hot