Neutral: Zucchini Spinach Soup

A quick and warming soup that makes a light meal but also makes a gentle start to a heavier meal.

Serves: 4
about 20 minutes

5 cups zucchini, chopped
4 cups fresh spinach leaves
2 cloves of garlic, minced
2 medium sizes onions, chopped
4 cups vegetable broth
1 tbsp olive oil
½ cup cilantro, chopped
3 tbsp heavy cream
½ fresh lemon, juice

How to:

  1. In a large pot, heat the olive oil over medium-high heat.
  2. Add the garlic and onions and sauté for about 1 minute or until the garlic is golden brown.
  3. Stir in the zucchini and add the vegetable stock.
  4. Bring to a simmer and cook for about 10 minutes or until the zucchinis are soft.
  5. Stir in the spinach, and wait for about 30 seconds or until the spinach leaves have wilted.
  6. Stir in the cilantro and lemon juice.
  7. Puree with a hand blender until smooth.
  8. Season to taste with salt.
  9. Stir in heavy cream before serving.
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