Best 3 Zucchini And Spinach Soup Recipes

Zucchini and spinach soup is a healthy and flavorful dish that can be enjoyed for lunch or dinner. It is easy to make and can be tailored to your own taste preferences. This versatile soup can be made with a variety of ingredients, including fresh or frozen zucchini and spinach, vegetable broth, onions, garlic, and spices. It can also be made vegan or vegetarian by using plant-based milk and cheese. Whether you are looking for a light and refreshing meal or a hearty and satisfying soup, zucchini and spinach soup is a great option.

Let's cook with our recipes!

ZUCCHINI AND SPINACH SOUP

Zucchini and Spinach Soup image

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

Ingredients

1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

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

Creamy Spinach and Zucchini Soup image

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

Ingredients

1 large onion, chopped
6 cups water, divided
3 potatoes, chopped
3 zucchini, sliced
1 tablespoon low-sodium soy sauce
2 cups tightly packed spinach leaves
ground black pepper to taste
⅓ cup sliced fresh enoki mushrooms

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

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE

New England Soup Factory's Spinach and Zucchini Bisque image

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

Ingredients

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

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.

Tips:

For a smoother soup, blend it in a blender or food processor until desired consistency is reached.
To make the soup thicker, add more cornstarch or flour. You can also add 1-2 slices of bread, torn into small pieces, and blend until smooth.
For a richer flavor, use vegetable broth instead of water. You can also add a splash of white wine or cream before serving.
To add more vegetables to the soup, try adding diced carrots, celery, or peas.
For a spicy soup, add a pinch of red pepper flakes or a chopped jalapeño pepper.
Serve the soup with a side of crusty bread or crackers.

Conclusion:

This zucchini and spinach soup is a delicious and healthy way to enjoy fresh vegetables. It's easy to make and can be customized to your liking. Whether you prefer a smooth or chunky soup, a thick or thin soup, or a mild or spicy soup, this recipe is sure to please. So next time you're looking for a quick and easy meal, give this zucchini and spinach soup a try. You won't be disappointed!