Best 5 Spinach Zucchini Soup Recipes

ZUCCHINI AND SPINACH SOUP

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.)

CREAMY SPINACH AND ZUCCHINI SOUP

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.

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE

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 ZUCCHINI-SPINACH SOUP (HEALTHY!)

Steps:

• 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
• 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
• 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
• 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!

SPINACH-ZUCCHINI SOUP

Steps:

• Heat oil in a large saucepan over medium heat.
• Saute onion 3 to 5 minutes, or until translucent.
• Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
• Add vegetable broth and water, and bring to a boil.
• Stir in beans and spinach, and return to a boil.
• Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
• Stir in lemon juice, zest, and mint.
• Season with salt and pepper if desired.