Summer Spinach & Zucchini Soup Recipe
A light and vibrant summer zucchini and spinach soup bursting with fresh garden flavors, perfect for warm days. Delicate, healthy, and effortlessly satisfying.
- Prep Time: 10 minutes
- Cook Time: 20 minutes
- Total Time: 30 minutes
- Yield: 4 servings 1x
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Gluten Free
Ingredients
Scale
1 tablespoon olive oil
- 1 medium onion, finely chopped
- 2 cloves garlic, minced
- 2 medium zucchinis, diced
- 2 cups fresh spinach, roughly chopped
- 1 carrot, grated
- 4 cups vegetable broth
- Salt and pepper, to taste
- Juice of 1/2 lemon
- 1/2 teaspoon dried thyme (optional)
- 1/4 cup fresh parsley, chopped
Instructions
- Heat olive oil in a large pot over medium heat. Add the onion and sauté until translucent, about 4 minutes.
- Stir in garlic and cook for another 30 seconds until fragrant.
- Add diced zucchini and grated carrot. Sauté for 5 minutes, stirring occasionally.
- Pour in the vegetable broth and bring to a boil.
- Reduce heat and simmer for 10–12 minutes, or until vegetables are tender.
- Stir in chopped spinach, lemon juice, thyme, salt, and pepper. Simmer for another 2 minutes.
- Garnish with fresh parsley and serve hot.
Nutrition
- Serving Size: 1 serving
- Calories: 115 kcal
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Find it online: https://mbeams.com/summer-spinach-and-zucchini-soup-recipe/