Broccoli-Zucchini Soup

Ingredients

• 2 stalks celery with greens (75 g each)
• 3 potatoes (100 g each)
• 1 tbsp Olive Oil
• 1 l vegetable broth
• Salt
• Pepper
• 1 Zucchini
• 400 g Broccoli
• 75 g baby spinach
• 1 tbsp Lemon Juice
• 60 g feta cheese (45% fat in solids)
• 2 tbsp pumpkin seeds (15 g each)

Instructions

1. 1.

   Clean and wash the celery, set aside the greens, and chop the stalks into small pieces. Peel, wash, and roughly cube the potatoes.

2. 2.

   Heat oil in a pot. Sauté the celery and potatoes for 3 minutes over medium heat. Add the broth and simmer everything for 10 minutes over low heat.

3. 3.

   Meanwhile, clean and wash the zucchini and broccoli. Cut the zucchini into small pieces and break the broccoli into florets; finely dice the stem. Wash and dry the spinach.

4. 4.

   Add the zucchini, broccoli, and spinach to the soup and simmer for another 7 minutes. Puree the soup very smooth with a hand blender, season with lemon juice, salt, and pepper, and ladle into bowls. Sprinkle feta on top, grind additional pepper over it, and garnish with pumpkin seeds and celery leaves.