Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 zucchinis, diced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh parsley for garnish
Instructions
- Heat olive oil in a large pot over medium heat. Add chopped onion and sauté until translucent.
- Add minced garlic and cook for 1 minute.
- Stir in diced carrots and zucchinis, cook for 5-7 minutes until slightly tender.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Use an immersion blender or transfer to a blender to puree the soup until smooth.
- Return to the pot, stir in heavy cream and chopped spinach, cook until spinach wilts.
- Season with salt and pepper, garnish with fresh parsley, and serve hot.
Notes
- You can substitute coconut cream for a dairy-free option.
- For a thicker soup, add more vegetables or reduce the broth slightly.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop blending
- Cuisine: Comfort food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 230 Kcal
- Sugar: 8g
- Sodium: 650mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 45mg