Vegan Zucchini and Spinach Soup
If you’re on the hunt for a nutritious and delicious dish, look no further than the Vegan Zucchini and Spinach Soup. This soup is a delightful blend of fresh zucchini and spinach, creating a soothing and health-packed meal. Perfect for both seasoned vegans and those looking to dabble in plant-based cuisine, this soup promises to satisfy your taste buds and your nutrition needs!
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Nutritions
Nutrition Facts
Vegan Zucchini and Spinach Soup
Amount per Serving
Calories
95
% Daily Value*
Fat
4
g
6
%
Sodium
780
mg
34
%
Potassium
410
mg
12
%
Carbohydrates
11
g
4
%
Fiber
2
g
8
%
Sugar
4
g
4
%
Protein
3
g
6
%
Vitamin A
35
IU
1
%
Vitamin C
30
mg
36
%
Iron
10
mg
56
%
* Percent Daily Values are based on a 2000 calorie diet.
Ingredients
- Zucchini: 2 large about 1 lb [450g]
- Fresh Spinach: 2 cups 60g
- Onion: 1 medium about 150g
- Garlic cloves: 3 minced
- Vegetable broth: 4 cups 950 ml
- Olive oil: 2 tablespoons 30 ml
- Salt: 1 teaspoon 5g
- Black pepper: 1/2 teaspoon 2.5g
- Nutritional yeast optional for cheesy flavor: 1 tablespoon (9g)
- Lemon juice: 1 tablespoon 15 ml
Instructions
- Start by washing the zucchini and spinach thoroughly. For the zucchini, chop off the ends and dice them into medium-sized chunks.
- Peel and finely chop the onion. Set it aside.
- In a large pot, heat the olive oil over medium heat. Once hot, add the onions. Sauté them for about 3-4 minutes or until they become translucent.
- Add the minced garlic to the pot and continue to sauté for another 1-2 minutes.
- Introduce the chopped zucchini to the pot. Cook for about 5-7 minutes, ensuring the zucchini starts to soften.
- Pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer. Allow the Vegan Zucchini and Spinach Soup to cook for about 10 minutes.
- Add the fresh spinach leaves, ensuring they are submerged in the soup.
- Continue to simmer for another 3-5 minutes until the spinach wilts.
- Season with salt, black pepper, and if using, the nutritional yeast.
- Remove from heat and blend the soup using an immersion blender until smooth or transfer to a blender in batches. Be cautious when blending hot liquids!
- Once smoothly blended, stir in the lemon juice. Taste and adjust seasonings if necessary.
Notes
If you prefer a chunkier soup, only blend half the soup and mix it back in.
For an extra kick, add a pinch of red pepper flakes during the simmering stage.
To make the Vegan Zucchini and Spinach Soup creamier, add a splash of coconut milk before blending. Serve the Vegan Zucchini and Spinach Soup hot, preferably with a slice of crusty bread on the side.
Garnish with some toasted pumpkin or sunflower seeds for added crunch.
Drizzle a little olive oil on top for an added touch of richness.
Pair with a refreshing green salad for a complete meal.
For an extra kick, add a pinch of red pepper flakes during the simmering stage.
To make the Vegan Zucchini and Spinach Soup creamier, add a splash of coconut milk before blending. Serve the Vegan Zucchini and Spinach Soup hot, preferably with a slice of crusty bread on the side.
Garnish with some toasted pumpkin or sunflower seeds for added crunch.
Drizzle a little olive oil on top for an added touch of richness.
Pair with a refreshing green salad for a complete meal.
