Broccoli cream with a touch of pesto

Broccoli cream with a touch of pesto

Ingredients

a head of broccoli cut into florets

a yellow zucchini, peeled and cut into squares

A cube of flavor or marinade

2 tablespoons basil pesto

Cherry tomatoes or sun-dried tomatoes to add to the soup

A few basil leaves to garnish

Salt to taste

Pepper to taste

Preparation

In a pot, heat the broccoli florets, zucchini, marinade, salt, pepper and water so that it does not exceed the vegetables.

When it reaches a boil, lower the temperature to minimum or turn off for 20 minutes.

Then heat again until it reaches boiling point and turn off.

Pour the mixture into the blender, add the pesto and blend until creamy.

Serve with tomato and basil leaves