Ingredients
Units
- 2 tablespoons oil
- 2 onions sliced thick
- 1 medium chopped broccoli
- 8 zucchinis cut into thick slices
- 1 liter of vegetable stock
- salt
Instructions
- In a large pot, heat the oil and add the onion. Cook for 5 minutes.
- Add the broccoli and stir. Cook for a couple of minutes.
- Add the squash and vegetable broth.
- The broth will not cover everything but do not add more water because the squash release a lot of water, and the ending soup can be lackluster.
- Cook for 25 minutes after the boil, covered, stirring every 10 minutes.
- Verify that all squashes are cooked. They can easily be crossed with a fork.
- Cool slightly, and use the hand blender to process until creamy.
- Try and check the salt.
- Serve hot or warm. I put crash tortilla chips and crumbled queso fresco on mine.
- Prep Time: 30 minutes
- Cook Time: 30 minutes
- Category: Soups
- Method: Stove
- Cuisine: Chilean