Broccoli, Zucchini and Spinach Steam Oven Soup

Overhead image of a bowl of soup on a pastel wooden surface

3.72 from 7 votes

Broccoli, Zucchini and Spinach Steam Oven Soup

This vibrant green soup is packed with nourishing and filling vegetables. We're using a steam oven to cook it, which means less liquid is required and more nutrients stay in the pot rather than cooking away.

Prep Time10

Cook Time35

Total Time45

Course: Appetizer, Main Course, Soup

Cuisine: American, Australian

Keyword: broccoli zucchini spinach soup, steam oven soup

Servings:

Calories: 187kcal

Ingredients

1 leek large, sliced (white and pale green parts only)
1 clove garlic sliced
2 tbs olive oil
1 head broccoli small, stems sliced and florets broken into 5cm/2” pieces
1 zucchini large, sliced into 2.5cm/1” pieces
2 cups vegetable stock or chicken stock
3.5 oz baby spinach leaves or silverbeet
3 tbs cream or natural yoghurt, to serve

US Customary - Metric

Instructions

Set your oven to 212°F/100°C, steam setting (100% humidity).
Put the leeks, garlic and oil in a deep pot or tray. Cook for 12 minutes (no need to cover), by which time the leeks should be soft.
Add the broccoli, zucchini and stock to the leeks. The stock won’t cover the vegetables; that’s fine. Cook until the vegetables are quite soft, about 20-25 minutes, then throw the spinach leaves on top and cook for a further minute or two to wilt them.
Let the soup cool slightly, then puree (I use a handheld stick blender but a regular blender or food processor is fine). Thin the soup with a little extra stock or water if necessary and check the seasoning, then serve hot with cream or yoghurt dolloped on the top of each bowl.

Notes

This recipe is a great way to get lots of green vegetables into your diet with little effort, and it’s adaptable to whatever you have on hand. The version below is what was in my fridge this week, I just dressed it up with some heavy cream and a sprinkle of my favourite season-all spice blend, Shichimi Togarashi.
I used my new favourite deep stainless steel pan to cook this. You could use a cast iron pot or even a regular saucepan, if you can fit the handle into the oven.

Nutrition