A delicate cream soup of broccoli, zucchini and potatoes, softened with rice cream and scented with fresh dill. Fresh, light and well suited to the warmer months.
- Category
- soup
- Portion
- 300 g
- Yield
- 10 servings
- Nature (TCM)
- cooling
- Nature (Ayurveda)
- pitta ↓ · kapha °
TCM: Zucchini is cooling, broccoli and potatoes are neutral — overall the soup is gently cooling, suited to the warmer months.
Ayurveda: Light and cooling; dill adds freshness and supports digestion.
Ingredients
Soup base
- Broccoli (florets + peeled stems) – 1,200 g
- Zucchini (unpeeled) – 1,000 g
- Potatoes – 500 g
- Vegetable stock (or water) – 2,300 ml
- Rice cream – 250 ml
- Vegetable oil – 40 ml
- Salt – 18–20 g (to taste)
- Ground black pepper – 3 g
Herbs and finishing
- Fresh dill, chopped – 40 g
- Fresh chives, finely chopped – 20 g
Method
- Heat the oil in a pot and briefly fry the potatoes in it (1–2 minutes).
- Add the broccoli and zucchini and stir.
- Pour in the hot stock, and season with salt and pepper.
- Bring to a boil and cook for 15–20 minutes, until the vegetables are tender.
- Blend the soup into a smooth cream.
- Add the rice cream and heat through briefly (don't let it boil hard).
- Finally, stir in the fresh dill and adjust the salt.
Serving
Serve 300 ml per portion, sprinkled with fresh chives.
Key ingredients
- Broccoli
- Vitamin C, sulforaphane and fibre; a quick sauté keeps it crunchy and nutritious.
- Zucchini
- Light, high in water, gentle on the stomach.
- Potatoes
- Complex carbohydrates, potassium and vitamin C; a filling side.
Why it’s good for the body
- Zucchini is light, high in water and gentle on the stomach.
- Broccoli provides vitamin C and fiber.
- Potatoes bring potassium and a creamy consistency.
- Dill traditionally supports digestion and adds freshness.
Traditional and functional notes on the ingredients — not medical claims.
Notes
- A delicate, fresh flavor thanks to the dill.
- Suitable for a daily lunch menu, hospital meals or school meals.