Best Spinach Zucchini Soup Recipes

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CREAMY SPINACH AND ZUCCHINI SOUP



Creamy Spinach and Zucchini Soup image

Pureed potatoes give this soup a rich taste and texture.

Provided by IvoryAngel

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Squash Soup Recipes     Zucchini Soup Recipes

Time 1h5m

Yield 4

Number Of Ingredients 8

1 large onion, chopped
6 cups water, divided
3 potatoes, chopped
3 zucchini, sliced
1 tablespoon low-sodium soy sauce
2 cups tightly packed spinach leaves
ground black pepper to taste
⅓ cup sliced fresh enoki mushrooms

Steps:

  • Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
  • Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
  • Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
  • Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
  • Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

Nutrition Facts : Calories 161.9 calories, Carbohydrate 36 g, Fat 0.4 g, Fiber 5.8 g, Protein 5.6 g, SaturatedFat 0.1 g, Sodium 175.6 mg, Sugar 4.5 g

ZUCCHINI AND SPINACH SOUP



Zucchini and Spinach Soup image

Categories     Soup/Stew     Onion     Potato     Appetizer     Sauté     Passover     Quick & Easy     Spinach     Zucchini     Winter     Kosher     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

Steps:

  • Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

NEW ENGLAND SOUP FACTORY'S SPINACH AND ZUCCHINI BISQUE



New England Soup Factory's Spinach and Zucchini Bisque image

Another recipe from the New England Soup Factory, known for their hearty and unusual combinations. The roasted leeks lend a smoky spice to the normally mild spinach and zucchini. I loved to get this when we lived in Boston; at least this way I can make it here in TX. From the Boston Globe paper in 1998.

Provided by winkki

Categories     Spinach

Time 1h

Yield 6-8 serving(s)

Number Of Ingredients 15

4 tablespoons salted butter
1 1/2 cups onions, diced
1 1/2 cups celery, diced
1 small fennel bulb, thinly sliced
1 tablespoon chopped garlic
1 3/4 lbs zucchini, in large chunks
2 large potatoes, peeled and diced
6 cups vegetable stock or 6 cups chicken stock
1 lb firmly packed spinach leaves
1 cup heavy cream
1 nutmeg
salt and pepper
4 medium leeks, thinly sliced
2 tablespoons olive oil
salt and pepper

Steps:

  • Begin the roasted leeks:.
  • Preheat the oven to 450 degrees.
  • Combine leeks, oil, salt, and pepper in lg bowl; toss gently.
  • Spread in a roasting pan and roast for 20 minutes, stirring once or twice.
  • Meanwhile, melt the butter in a Dutch oven or large heavy pot over medium-high heat.
  • Add onion, celery, fennel, and garlic; saute 10-12 min or until onion is softened.
  • Add zucchini and potatoes; mix well.
  • Add the stock and bring to a boil; reduce the heat and simmer for 15 minutes, until the vegetables are tender.
  • Remove from the heat and add spinach in batches, mixing with a large spoon after each addition until the.
  • spinach wilts.
  • Puree in batches in a blender.
  • (To prevent splashing, the restaurant suggests removing the inner core of the blender cover and holding a kitchen towel over the top.).
  • Return the puree to the pot.
  • Add the cream, nutmeg, salt, pepper, and roasted leeks, and heat thoroughly.

CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!)



CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!) image

Creamy and satisfying without a drop of cream, or any dairy products! This is a yummy way to eat your veggies! Easily adaptable as vegetarian-just use vegetable stock! Recipe and picture from Mels Kitchen Cafe

Provided by Susan Din

Categories     Other Snacks

Time 40m

Number Of Ingredients 10

1 Tbsp olive oil
1 large clove garlic
1 large leek-sliced in half lengthwise, then sliced across the grain thinly. rinse very well to remove sand/grit.
2 medium zucchini chopped =4 cups
1 tsp salt
1/2 tsp black pepper
2 c chicken broth(or vegetable broth)
1 1/2 Tbsp fresh basil
2-3 c fresh baby spinach chopped
1-2 c (optional) cooked cubed chicken - rotissere or other

Steps:

  • 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
  • 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
  • 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
  • 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!

SPINACH AND ZUCCHINI SOUP RECIPE



SPINACH AND ZUCCHINI SOUP RECIPE image

Yield 6 people

Number Of Ingredients 11

I prefer to use a light tasting vegetable stock here, nothing too overpowering. If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil.
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

Steps:

  • In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve. Serves about 6.

SPINACH AND ZUCCHINI SOUP



Spinach and Zucchini Soup image

Make and share this Spinach and Zucchini Soup recipe from Food.com.

Provided by Mindelicious

Categories     Chowders

Time 30m

Yield 6 serving(s)

Number Of Ingredients 10

3 tablespoons extra-virgin olive oil
2 garlic cloves, chopped
2 medium onions, roughly chopped
1 big pinch salt
2 1/2 cups potatoes, cut into 1/2-inch cubes (2 medium)
2 1/2 cups zucchini, loosely chopped (2 medium)
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

Steps:

  • In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
  • Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Nutrition Facts : Calories 137.9, Fat 7.1, SaturatedFat 1, Sodium 26.7, Carbohydrate 17.1, Fiber 3, Sugar 3.5, Protein 3

SPINACH-ZUCCHINI SOUP



Spinach-Zucchini Soup image

Make and share this Spinach-Zucchini Soup recipe from Food.com.

Provided by Vino Girl

Categories     Beans

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
1 large onion, diced (2 cups)
1 medium zucchini, cut into 3/4 inch pieces (2 cups)
2 cups low sodium vegetable broth
2 cups water
1 1/2 cups cooked white beans, such as cannellini (or 1 15-oz can, rinsed and drained)
4 cups Baby Spinach (4 ozs)
2 tablespoons lemon juice (freshly squeezed)
2 teaspoons grated lemon zest
4 teaspoons finely chopped mint leaves
salt and pepper

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Saute onion 3 to 5 minutes, or until translucent.
  • Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
  • Add vegetable broth and water, and bring to a boil.
  • Stir in beans and spinach, and return to a boil.
  • Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
  • Stir in lemon juice, zest, and mint.
  • Season with salt and pepper if desired.

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