We have so much fun going on and we feel like we’re constantly running out of time. Luckily, this soup is quick and easy to prepare. With a little help from our best friend in the kitchen, the high speed blender (and of course, Therese Elgquist), it can be done in under 10 minutes. Yay!

Broccoli and Zucchini Soup With Yogurt Swirl and Furikake
(serves 4)

1 Tbsp cold-pressed olive oil
1/2 bunch spring onions
1 garlic clove
3 cups water
1 broccoli (approximately 250 grams)
2 zucchini (save a small piece for garnish)
2 large handfuls baby spinach
1 handful fresh cilantro (save some for garnish)
1/2 cup oat cream or coconut cream (if you want a creamy soup, otherwise add more water)
Salt and freshly ground black pepper

For serving
Plant-based yogurt (for example oat yogurt or coconut yogurt)
Furikake (a dry Japanese seasoning with sesame seeds and seaweed)

Clean the spring onions and the garlic. Rinse all vegetables and cut the top and the bottom off the zucchini. Cut the zucchini and the broccoli into pieces, then place all ingredients in a a high speed blender. Mix until smooth. If the soup is too thick, add some more water. Use the cooking programme for soups if there is one, otherwise gently heat the soup on the stove until lukewarm. Transfer to bowls.

Cut a small piece of zucchini (if you remembered to save it from the blender) into cubes and add to the bowls. Then drizzle some yogurt and sprinkle cilantro and furikake on top.

How to make furikake
It’s as simple as mixing together ingredients and putting them in a jar. Mix black sesame seeds with the same amount of unhulled sesame seeds. Add unsweetened nori flakes (dried seaweed). If you can’t find unsweetened nori flakes, use regular nori sheets (just mix them in a blender). Add salt to taste.

Like this, for example:
3 Tbsp black sesame seeds
3 Tbsp unhulled sesame seeds
2 Tbsp nori flakes
2 tsp salt

Photo, Therese Elgquist. Editing, Sofia Törnqvist.

This is a guest post. The opinions expressed are the writer’s own.