Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 garlic cloves, minced
- 3 carrots, sliced
- 2 celery stalks, sliced
- 1 zucchini, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups fresh spinach
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and minced garlic; sauté until fragrant.
- Stir in carrots and celery; cook for 5 minutes.
- Add zucchini and vegetable broth; bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes. <li id="instruction-step-6", Using an immersion blender, blend the soup until smooth (or transfer to a regular blender in batches).
- Stir in heavy cream and chopped spinach; cook until spinach wilts.
- Season with salt and pepper, then serve hot.
Notes
- Feel free to add other seasonal vegetables like peas or potatoes.
- For a vegan version, use coconut milk instead of heavy cream.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Homestyle
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 14g
- Saturated Fat: 7g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 35mg