Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 3 carrots, diced
- 2 celery stalks, sliced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups fresh spinach
- salt and pepper to taste
- fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and celery, cook until slightly softened.
- Stir in zucchini and cook for another 3 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender.
- Use an immersion blender to puree part of the soup for a creamier texture.
- Stir in heavy cream or coconut milk, add spinach, salt, and pepper.
- Cook for another 5 minutes until spinach wilts.
- Garnish with fresh parsley and serve hot.
Notes
- Can substitute heavy cream with almond milk for a dairy-free version.
- Use frozen spinach if fresh is unavailable.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 210 Kcal
- Sugar: 7g
- Sodium: 600mg
- Fat: 14g
- Saturated Fat: 5g
- Unsaturated Fat: 8g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg