Spinach and Zucchini Soup Recipe | Yummly

Spinach and Zucchini Soup

101 COOKBOOKS(13)
Seonagh O.: "Yum. And I added way more garlic and spinach than…" Read More
10Ingredients
50Minutes
140Calories
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Ingredients

US|METRIC
  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic (chopped)
  • 2 onions (medium, roughly chopped)
  • 1 pinch salt
  • 2 1/2 cups potatoes (2 medium cut into 1/2-inch cubes)
  • 2 1/2 cups zucchini (2 medium, loosely chopped)
  • 4 cups vegetable stock
  • 4 cups fresh spinach leaves (loosely packed)
  • 1 cup cilantro (loosely chopped)
  • 1 lemon
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    NutritionView More

    140Calories
    Sodium29% DV700mg
    Fat11% DV7g
    Protein6% DV3g
    Carbs7% DV20g
    Fiber16% DV4g
    Calories140Calories from Fat60
    % DAILY VALUE
    Total Fat7g11%
    Saturated Fat1g5%
    Trans Fat
    Cholesterol
    Sodium700mg29%
    Potassium600mg17%
    Protein3g6%
    Calories from Fat60
    % DAILY VALUE
    Total Carbohydrate20g7%
    Dietary Fiber4g16%
    Sugars5g10%
    Vitamin A50%
    Vitamin C80%
    Calcium6%
    Iron10%

    * Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.

    Reviews(13)

    Nicole 7 months ago
    I wasn’t crazy about this. Maybe I needed a stronger blender to blend up the herbs, or to use less cilantro, I’m not sure. It’s healthy for sure, and I’ll eat it for that reason, but no one else wanted it!
    Seonagh O. 8 months ago
    Yum. And I added way more garlic and spinach than suggested.
    Jessica 10 months ago
    Delicious!! I substituted frozen hash browns for the grated potatoes and I used a blender. Next time, I’ll top with some toasted pine nuts. I was worried about the sparse seasoning, but if you use a flavorful vegetable broth, that’s all you need. It keeps well in the fridge as a chilled, make-ahead dinner for hot summer nights!
    Ziem P. a year ago
    Delicious. I added more seasonings though.
    Awesome. I added half a tomato for the zing
    pawankhaira . a year ago
    Very Yummly , I haven’t modified
    Melanie Scheepers 2 years ago
    Very tasty considering it contains the minimum spices. But the garlic and cilantro combined with the veggies are an awesome combo. Will make it a part of my winter menu.
    Carrie J. 2 years ago
    I'm not sure how they got that consistency in the picture with a handmixer - next time I'm gonna cool it and throw it in the blender instead, then heat it back up. It had a wonderful flavor though!
    Katherine S. 2 years ago
    Definitely not the color in the picture. Needs something to provide umami, like a veg miso, and also more flavorful contribution to the green - a head of broccoli maybe? And also at least pepper, probably also oregano. Definitely serve with cheese, sour cream, yogurt, skyr, quark, or similar.
    Manali 2 years ago
    Very tasty and healthy 👍🏻
    Kan Nelson 2 years ago
    Really great soup! We absolutely loved this! I left off the olive oil on top too and added more salt. Great with or without spice. You can taste each ingredient in every bite! Sooo goood!
    Lucie Compton 3 years ago
    We really liked this soup. I didn't put the olive oil drizzle on top, I just squeezed the lemon into each bowl at serving. I added more salt, some pepper and a little cayenne pepper.
    Shannon S. 3 years ago
    This soup is delicious! I like to make a double batch for leftovers and add jalapeños or serranos for some extra spice

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