Zucchini sauce with broccoli

Ingredients for 2 servings:

• 200 g zucchini
• 200 g broccoli
• ½ onion(s)
• 200 ml vegetable stock
• ½ cup sweet cream
• 1 tbsp, heaped tomato paste
• Salt and pepper (herb pepper)
• nutmeg
• 1 tbsp butter

Instructions

Working time approx. 20 minutes; Cooking/baking time approx. 20 minutes; Total time approx. 40 minutes

with ravioli, tortellini and gnocchi

Clean and wash the broccoli and divide it into small florets. Wash the zucchini and dice it. Finely dice the onion. First, cook the broccoli in the vegetable stock for about 4 minutes until al dente. Drain the vegetables in a sieve, reserving the vegetable stock. Set the broccoli aside. Now melt a little butter in a saucepan and sauté the zucchini and onion cubes until aromatic. Then top up with the reserved vegetable stock (enough to just cover the vegetables), add the tomato paste and seasonings, and cook everything together until soft. Then remove the pan from the heat and puree everything with a hand blender, leaving small pieces of zucchini visible. Do not puree too finely. Return the pan to the heat and top up with more vegetable stock if necessary, depending on the desired consistency. Bring the soup back to a boil, reduce the heat, add cream, and finally add the pre-cooked broccoli florets. Let it simmer for a few minutes before serving. This vegetable sauce pairs perfectly with ravioli, tortellini, or gnocchi.