Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 zucchinis, sliced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups spinach, chopped
- 2 cloves garlic, minced
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onions and garlic until fragrant and translucent.
- Add carrots and zucchinis, cook for 5 minutes.
- Pour in vegetable broth, bring to a boil, then simmer until vegetables are tender.
- Use an immersion blender to blend the soup until smooth, or transfer in batches to a blender.
- Return soup to the pot, stir in cream and spinach, cook until heated through.
- Season with salt and pepper, serve warm.
Notes
- You can substitute heavy cream with coconut milk for a vegan version.
- For added texture, sprinkle with croutons or cheese before serving.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: Vegetarian
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 210 kcal Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 35mg