Zucchini Soup

A delicious and healthy zucchini soup made with fresh vegetables and herbs, perfect for any meal.

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Prep Time 10

Cook Time 15

Total Time 25

Course Soup

Cuisine American

Servings servings

Calories 150 kcal

Equipment

Large thick-bottomed pot

Ingredients

3 tablespoons extra-virgin olive oil plus more for drizzling
3 cloves garlic chopped
2 medium onions roughly chopped
1 medium serrano chile pepper stemmed (optional)
¾ teaspoon fine grain sea salt
2 medium russet potatoes peeled and cut into ½-inch cubes
2 medium zucchini cut into ½-inch cubes
4 cups vegetable broth
4 cups fresh spinach leaves or kale, loosely packed
1 cup cilantro loosely chopped

Instructions

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot, add the garlic, onions, and chile (if using). Sauté for a few minutes along with the salt until onions soften and take on color.
Stir in the potatoes and zucchini. Add the broth. The broth should barely cover the other ingredients. Bring to a gentle simmer and cook until potatoes are soft throughout, about 10-15 minutes.
Stir in the spinach, waiting for it to wilt, about ten seconds. Now stir in the cilantro. Remove from heat.
Puree with a hand blender until smooth, or transfer to a high-speed blender. Taste and add more salt if needed. Finish with a drizzle of olive oil, any toppings, and serve.

Notes

Serves about 6.

Nutrition

Serving: 1bowlCalories: 150kcalCarbohydrates: 22gProtein: 5gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 4gSodium: 500mgPotassium: 800mgFiber: 5gSugar: 2gVitamin A: 1800IUVitamin C: 35mgCalcium: 100mgIron: 2mg

Keyword Creamy Soup, easy soup, healthy soup, Vegetable Soup, vegetarian soup, Zucchini Soup