Broccoli soup

Start by preparing the broccoli by dividing it into florets. Cut the potatoes into rounds. Finely chop the onion and garlic. Heat the olive oil in a saucepan and fry the onions until golden. Then add the garlic. It is important not to burn the garlic, so as not to give the soup a bitter taste.

Then add the chopped zucchini and broccoli and let it fry on medium heat for about 5-7 minutes. Add the broth and cook on low heat for 15 minutes.

Once cooked, blend everything until smooth. If you like chunks of broccoli in your soup, separate a few florets before blending. Then return the soup to the fire, top up the cream, add the butter and bring to the boil. Season with salt and pepper to taste.