why make this recipe
Summer Soup with Spinach and Zucchini is a light and refreshing dish perfect for warm weather. This soup is not only easy to make but also packed with nutritious ingredients. Spinach and zucchini provide essential vitamins and minerals, while the broth adds a delicious depth of flavor. Whether you need a quick weeknight dinner or a wholesome lunch, this soup is a great choice. Plus, it’s vegetarian-friendly, making it suitable for various diets.
how to make Summer Soup with Spinach and Zucchini
Ingredients:
- 2 cups spinach, chopped
- 2 zucchinis, diced
- 1 onion, chopped
- 2 garlic cloves, minced
- 4 cups chicken or vegetable broth
- 1 tablespoon olive oil
- Salt and pepper to taste
- Optional: sour cream for serving
Directions:
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced zucchini and cook for another 5 minutes.
- Pour in the broth and bring to a boil.
- Once boiling, reduce heat and stir in the chopped spinach.
- Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, with a dollop of sour cream if desired.
how to serve Summer Soup with Spinach and Zucchini
This soup is best served hot. You can pour it into bowls and add a spoonful of sour cream on top for an extra creamy texture. Pair it with crusty bread or a side salad for a complete meal.
how to store Summer Soup with Spinach and Zucchini
If you have leftovers, let the soup cool down to room temperature. Then, transfer it to an airtight container and store it in the fridge. It can stay fresh for up to 3 days. To warm it up, simply heat it in a pot over medium heat or in the microwave.
tips to make Summer Soup with Spinach and Zucchini
- To make it even more nutritious, you can add other vegetables like carrots or bell peppers.
- For a different flavor, consider adding herbs like basil or thyme.
- If you prefer a creamier soup, blend part of the soup using an immersion blender.
variation
You can also make this soup with other greens like kale or Swiss chard instead of spinach. If you want a heartier version, add in some white beans or cooked chicken.
FAQs
1. Can I freeze Summer Soup with Spinach and Zucchini?
Yes, you can freeze the soup. Just let it cool completely and store it in freezer-safe containers for up to 3 months.
2. Is this soup vegan?
To make it vegan, use vegetable broth and omit the sour cream or use a vegan alternative.
3. Can I make this soup ahead of time?
Yes, you can make the soup a day in advance. Just store it in the fridge and reheat it before serving.
Summer Soup with Spinach and Zucchini
Ingredients
Vegetables
- 2 cups spinach, chopped
- 2 pieces zucchinis, diced
- 1 piece onion, chopped
- 2 cloves garlic, minced
Broth and Seasoning
- 4 cups chicken or vegetable broth Use vegetable broth for a vegan option.
- 1 tablespoon olive oil
- to taste Salt and pepper
Optional Topping
- to taste sour cream For serving, optional.
Instructions
Preparation
- In a large pot, heat olive oil over medium heat.
- Add the chopped onion and minced garlic, and sauté until the onion is translucent.
- Add the diced zucchini and cook for another 5 minutes.
- Pour in the broth and bring to a boil.
- Once boiling, reduce heat and stir in the chopped spinach.
- Simmer for 10 minutes.
- Season with salt and pepper to taste.
- Serve hot, with a dollop of sour cream if desired.