Best 3 Zucchini And Spinach Soup Recipes
Indulge in a culinary journey with our delightful Zucchini and Spinach Soup, a symphony of flavors that will tantalize your taste buds. This healthy and flavorful soup is a perfect blend of fresh zucchini, vibrant spinach, aromatic herbs, and a touch of creamy goodness. Served piping hot with a sprinkle of Parmesan cheese, this soup is a comforting and nutritious meal that will warm your soul. Additionally, discover a collection of equally enticing recipes within this article, including a refreshing Cucumber Salad with Feta and Mint, a hearty Zucchini and Sweet Corn Fritters, and a delectable Zucchini Bread with Cream Cheese Frosting. These culinary creations are sure to satisfy your cravings and leave you wanting more.
Check out the recipes below so you can choose the best recipe for yourself!
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.)
NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE
Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.
Provided by winkki
Categories Spinach
Time 1h
Yield 6-8 serving(s)
Number Of Ingredients 15
Steps:
- Begin the roasted leeks:.
- Preheat the oven to 450 degrees.
- Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
- Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
- Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
- Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
- Add zucchini and potatoes; mix well.
- Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
- Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
- spinach wilts.
- Puree in batches in a blender.
- (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
- Return the puree to the pot.
- Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.
CREAMY SPINACH AND ZUCCHINI SOUP
Pureed potatoes give this soup a rich taste and texture.
Provided by IvoryAngel
Categories Soups, Stews and Chili Recipes Soup Recipes Vegetable Soup Recipes Squash Soup Recipes Zucchini Soup Recipes
Time 1h5m
Yield 4
Number Of Ingredients 8
Steps:
- Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
- Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
- Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
- Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
- Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.
Nutrition Facts : Calories 161.9 calories, Carbohydrate 36 g, Fat 0.4 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 175.6 mg, Sugar 4.5 g
Tips:
- Use fresh ingredients: Fresh zucchini and spinach will give your soup the best flavor. If you can't find fresh zucchini, you can use frozen zucchini, but be sure to thaw it completely before using.
- Don't overcook the vegetables: Zucchini and spinach cook quickly, so be careful not to overcook them. Overcooked vegetables will lose their flavor and texture.
- Add some protein: If you want a more filling soup, you can add some protein, such as chicken, beef, or tofu. You can also add some beans or lentils for a vegetarian option.
- Season to taste: Be sure to season your soup to taste. Add salt, pepper, and other spices as desired.
- Garnish your soup: Before serving, you can garnish your soup with a dollop of sour cream, a sprinkle of Parmesan cheese, or some chopped fresh herbs.
Conclusion:
Zucchini and spinach soup is a delicious and healthy soup that is perfect for a light lunch or dinner. It is easy to make and can be tailored to your own taste preferences. With its fresh, vibrant flavors, this soup is sure to become a favorite in your household.
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