ZUCCHINI AND SPINACH SOUP
Categories Soup/Stew Onion Potato Appetizer Sauté Passover Quick & Easy Spinach Zucchini Winter Kosher Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!)
Creamy and satisfying without a drop of cream, or any dairy products! This is a yummy way to eat your veggies! Easily adaptable as vegetarian-just use vegetable stock! Recipe and picture from Mels Kitchen Cafe
Provided by Susan Din
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
- 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
- 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
- 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!
EASY CREAMY ZUCCHINI SOUP
Steps:
- In a pot set over medium heat, melt the butter.
- Add the onion and garlic and sauté for 5 minutes until soft and translucent.
- Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
- Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
- Transfer to a blender and add the baby spinach.
- Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
- Simmer for another 5-10 minutes then season with salt and pepper.
- Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.
Nutrition Facts : Calories 128 kcal, Carbohydrate 9 g, Protein 5 g, Fat 9 g, SaturatedFat 5 g, Cholesterol 22 mg, Sodium 75 mg, Fiber 2 g, Sugar 5 g, UnsaturatedFat 4 g, ServingSize 1 serving
CREAMY SPINACH SOUP
The lovely, leafy spinach in this recipe makes for a flavoursome and intriguing bright-green soup
Provided by Maxine Clark
Categories Dinner, Soup
Time 1h15m
Number Of Ingredients 10
Steps:
- Melt the butter in a large lidded saucepan, add the onion and garlic and fry gently for 5-6 minutes until softening. Stir in the potato and continue to cook gently for 1 minute. Pour in the stock and simmer for 8-10 minutes until the potato starts to cook. Pour in the milk and bring up to a simmer, then stir in half the spinach and the lemon zest. Cover and simmer for 15 minutes until the spinach has completely wilted down. Allow to cool for about 5 minutes.
- Pour the soup into a blender (preferably) or food processor, add the remaining spinach (this will keep the soup bright green and fresh tasting) and process until silky smooth - you may need to do this in batches depending on the size of your machine. (The soup may now be frozen for up to 1 month. Defrost in the microwave or overnight in the fridge. The soup may lose some of its vibrancy on freezing, but the flavour won't be impaired.) Return to the pan and reheat. Taste and season with salt, pepper and nutmeg. You may like to dilute the soup with a little extra stock if too thick. Ladle the soup into bowls and swirl in the cream
Nutrition Facts : Calories 226 calories, Fat 14 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 17 grams carbohydrates, Fiber 3 grams fiber, Protein 10 grams protein, Sodium 1.22 milligram of sodium
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