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Vegan Zucchini and Spinach Soup

5 from 1 vote
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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Total Time 30 minutes
Servings: 4 people
Calories: 95
Ingredients Method Notes

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

Method
 

  1. Start by washing the zucchini and spinach thoroughly. For the zucchini, chop off the ends and dice them into medium-sized chunks.
  2. Peel and finely chop the onion. Set it aside.
  3. 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.
  4. Add the minced garlic to the pot and continue to sauté for another 1-2 minutes.
  5. Introduce the chopped zucchini to the pot. Cook for about 5-7 minutes, ensuring the zucchini starts to soften.
  6. Pour in the vegetable broth. Increase the heat to bring the mixture to a boil.
  7. Once boiling, reduce the heat to a simmer. Allow the Vegan Zucchini and Spinach Soup to cook for about 10 minutes.
  8. Add the fresh spinach leaves, ensuring they are submerged in the soup.
  9. Continue to simmer for another 3-5 minutes until the spinach wilts.
  10. Season with salt, black pepper, and if using, the nutritional yeast.
  11. 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!
  12. 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.