Summer Spinach And Zucchini Soup Recipe

Today I prepared a Zucchini And Spinach Soup featuring golden olive oil, diced yellow onion, and minced garlic. Chunks of zucchini and fresh spinach blend with savory vegetable broth for a unique twist. A hint of lemon and optional sour cream add brightness to this satisfying dish perfect for family meals.

I was really excited to try out this Summer Spinach And Zucchini Soup because it always reminds me of experimenting with healthy meals that actually taste amazing. I started by heating 2 tablespoons of olive oil in a pot and tossed in a medium yellow onion, diced just right, along with 3 garlic cloves, minced.

Next, I added 2 medium zucchinis, chopped into chunks so they could really release their flavor in the 4 cups of vegetable broth. Once the veggies were tender, I stirred in 4 cups of fresh spinach leaves and seasoned it with salt and ground black pepper, letting everything blend until it looked just right.

I even squeezed in the juice of 1 lemon to add a little twist. This dish is a real treat whether you enjoy a vegetarian version or prefer a non-vegetarian kick.

I think you’ll dig how it transforms ordinary ingredients into something pretty special, like a spin on a classic zucchini and spinach soup.

Why I Like this Recipe

I love this recipe for a bunch of reasons. First, I really like how quick and easy it is to make. Even if I’m in a rush I can throw everything together and have a hot meal in no time. Second, it’s super healthy since it’s loaded with veggies like spinach and zucchini and it feels fresh and light. Third, I appreciate its versatility; like, I can make it vegetarian with vegetable broth or add a twist with chicken broth if I feel like something heartier, and even a squeeze of lemon or a dollop of sour cream makes it extra special. Lastly, the flavors just come together so nicely, making it a comforting bowl that’s perfect for lunch or dinner.

This summer soup with spinach and zucchini is honestly one of my favorite go-to meals. It’s simple to cook which I love, and its mix of ingredients makes it hearty and satisfying. I like that I can customize it a bit too, whether I choose to keep it vegetarian or mix it up with a little chicken broth. The bright tang from the lemon and the creamy touch of sour cream (if I add it) blend with the earthy flavors of the veggies, making every spoonful enjoyable. Even though it may sound basic on paper, this soup is a flavor-packed dish that always ends up tasting better than expected, and that’s why I always go back for more.

Ingredients

• Olive oil gives a smooth and rich base, plus its full of healthy fats.
• Yellow onion brings a natural sweetness and helpful fiber to boost flavors right.
• Garlic packs a punch with bold taste and antioxidants that kills free radicals.
• Zucchini adds light freshness and vitamins, keeping the soup really refreshing.
• Spinach loads the dish with iron and vitamins, making it super nutritious.
• Lemon juice offers a bright, tart finish, balancing out the savory notes.
• Vegetable broth creates a tasty base, infusing all ingredients with warmth and depth.
• Sour cream garnish adds creamy richness on top and a cool tangy finish.

Ingredient Quantities

• 2 tablespoons olive oil
• 1 medium yellow onion, diced
• 3 garlic cloves, minced
• 2 medium zucchinis, chopped into chunks
• 4 cups vegetable broth (or chicken broth if you prefer non-vegetarian)
• 4 cups fresh spinach leaves, roughly chopped
• Salt, to taste
• Ground black pepper, to taste
• Optional: Juice of 1 lemon
• Optional: 1/4 cup sour cream for garnish

How to Make this

1. Heat 2 tablespoons olive oil in a large pot over medium heat and add the diced yellow onion. Let it soften for about 3 minutes.

2. Stir in the minced garlic and cook for another minute until it gets fragrant.

3. Toss in the chopped zucchinis and cook them with the onions and garlic for around 5 minutes, stirring occasionally.

4. Pour in 4 cups of vegetable broth (or chicken broth if you prefer non-vegetarian) and bring the mixture to a boil.

5. Once boiling, lower the heat and let it simmer for about 10 minutes until the zucchinis are tender.

6. Add in the roughly chopped spinach leaves and let them cook for another 2 minutes until they wilt down.

7. Season the soup with salt and ground black pepper to your liking.

8. If you like a bit of tanginess, stir in the juice of 1 lemon.

9. Taste the soup and adjust the seasoning if needed, adding extra salt or pepper if required.

10. Serve the soup hot, and if you want, garnish each bowl with a dollop of sour cream. Enjoy your summer spinach and zucchini soup!

Equipment Needed

1. Large pot
2. Cutting board
3. Chef knife
4. Measuring cup
5. Measuring spoons
6. Wooden spoon for stirring
7. Ladle for serving
8. Bowl for prepping ingredients

FAQ

Summer Spinach And Zucchini Soup Recipe Substitutions and Variations

• If you’re out of olive oil, you can use vegetable oil or canola oil as a cheaper substitute
• You can swap the yellow onion with red onion or even shallots if you prefer a milder flavor
• If garlic is missing, a little garlic powder works just fine in place of fresh garlic cloves
• Instead of zucchini, you might try yellow squash or even cucumber for a slightly different texture
• For the broth, you can use chicken broth if veggie isn’t your thing or even add bouillon cubes to water in a pinch

Pro Tips

1. Try cookin the onions and garlic a little longer before addin the zucchinis so you really build up a deep, tasty base even if it means lowerin the heat a bit
2. Taste your soup as you go and add salt gradually so you don’t overdo it, cause different broths have different salt levels and you don’t wanna mess up the flavor
3. Let the zucchinis get a bit of color if you can, since that helps bring out their natural sweetness and adds a richer taste to the dish
4. When you’re garnishing with sour cream or a splash of extra olive oil, do it sparingly because a little goes a long way in balancing out the tang and creaminess without overpowering the veggies