Spinach And Zucchini Soup Recipe

Name: Spinach And Zucchini Soup
Prep time: 15 min
Cook time: 30 min
Total time: 45 min
Yield: 4 servings
Ingredients: 3 tablespoons extra-virgin olive oil; 2 garlic cloves, chopped; 2 medium onions, roughly chopped; 1 big pinch salt; 2 1/2 cups potatoes, cut into 1/2-inch cubes (2 medium); 2 1/2 cups zucchini, loosely chopped (2 medium); 4 cups vegetable stock; 4 cups fresh spinach leaves, loosely packed; 1 cup cilantro, loosely chopped; one lemon

Servings: persons

3 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
2 medium onions, roughly chopped
1 big pinch salt
2 1/2 cups potatoes, cut into 1/2-inch cubes (2 medium)
2 1/2 cups zucchini, loosely chopped (2 medium)
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

1
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
2
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

366

kcal

Calories

Fat

Carbs

Protein

Fat Carbs Protein

* Per serving · 4 servings · Values may vary.

No additional tips available.

No specific allergen information. Please check the ingredient list for possible allergens.

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This recipe makes 4 servings. You can adjust the portion size directly on this page.

You need 10 ingredients. The key ingredients include: 3 tablespoons extra-virgin olive oil, 2 garlic cloves, chopped, 2 medium onions, roughly chopped, 1 big pinch salt, and more.

Yes, Spinach And Zucchini Soup falls under the Soups & Stews category and is a great choice for this type of meal.

Store leftovers in an airtight container in the refrigerator for up to 3–4 days. Reheat gently before serving.

Spinach And Zucchini Soup

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