Blood sugar drops immediately! This soup recipe is a real treasure!

Instructions

1. Prep the vegetables: Wash and chop the broccoli into small florets and stem pieces. Dice the zucchini and leek into even-sized chunks. Peel and roughly chop the onion. Mince the garlic. This step ensures the vegetables cook evenly and blend smoothly later.
2. Sauté the aromatics: Heat the olive oil in a large saucepan or soup pot over medium heat. Add the chopped onion and sauté for 3–4 minutes, stirring occasionally, until the onion softens and turns translucent. Add the garlic and cook for an additional 30 seconds until fragrant, being careful not to brown it.
3. Add the vegetables: Add the broccoli, zucchini, and leek to the pot. Stir well to coat the vegetables in the aromatic oil. Sauté for about 5 minutes, stirring occasionally, to begin softening the vegetables and develop flavour.
4. Add the broth and simmer: Pour in the vegetable broth, ensuring the vegetables are fully submerged. Bring the soup to a gentle boil, then reduce the heat to low. Cover and simmer for about 20 minutes, or until all vegetables are tender and easily pierced with a fork.