Recipe: Spinach Zucchini Soup
Spinach Zucchini Soup is an excellent way to enjoy both spinach and zucchini. Simple ingredients like onion, garlic and fresh coriander add flavour and the potato provides the slight thickness. To elevate it to the next level, I suggest you serve it with a blob of chutney, pesto or flavoured oil. This soup is suitable for those on a vegan diet or for those who need gluten free soup.
Memories
I had a surplus of zucchini/courgettes in the fridge. Hubby wanted some soup for dinner. I chopped up some zucchini, onion, a potato and made the soup. Not only did it lack flavour but the colour of the soup was not too appealing. Next time I made the soup, I added some spinach and garlic. Though it was an improvement colour wise, taste wise something was missing. Third time round, some leftover green chutney was added on top before serving and it was a hit both taste and look wise.
Present Time
It is winter time in Canada. This year it seems the snow has disappeared. Instead we face dull, grey and wet days more often. This type of weather calls for soups. As a result, I’ve been on a sort of marathon redoing my old soup recipes. Come summer and we wouldn’t want soups.
Sharing This Recipe With Foodies_Redoing Old Posts
As it is winter in the Northern Hemisphere, I thought of sharing this soup recipe with the above group. Food bloggers can give their old posts new life by re writing the post, updating recipes or adding new photos. Mine is a bit of all three.
Posted this recipe first on 16/08/2012. Updated on 29/12/2023
What Is Zucchini?
Zucchini, also known as courgette, baby marrow is actually a summer squash. As such zucchini can lack flavour or may taste ever so slightly sweetish. Can be enjoyed both raw and cooked. The charming thing about zucchini is that it takes on the flavour of whatever other ingredients are added.
In Magog it is very difficult to find any sort of the usual Indian Vegetables like bhindi, doodhi, tuvar, papdi, etc. I miss them. However, if a recipe calls for doodhi or bottle gourd, I replace it with zucchini. I don’t miss doodhi in my Handvo or Dangella. Love Zucchini Muthiya. Add it to your thepla recipe.
Some Zucchini Recipes You May Like
Eggless Zucchini Bread Muffins
Ingredients Required For Spinach Zucchini Soup
For The Soup
Spinach
I have used baby spinach and took about 2 cupfuls. If you use regular spinach, chop it up roughly to make up2 cups full.
Zucchini
Depending on the size, use one large or two medium ones. Chopped into chunks it is about 2 cups.
Onion
Use red, white or yellow onion. Peel and chop into chunks.
Garlic
Peel and chop it up roughly. Use according to your taste. I have used 2 large cloves.
Potato
I small potato is enough. Peel and cut into chunks.
Fresh Coriander | Cilantro
Add some for flavour and aroma. If you don’t like coriander, replace it with some mint, parsley,dill.
Olive Oil
Or use any oil of your choice.
Water/Stock
Can use water or stock. I have used vegetable stock.
Lemon Juice
Lemon juice, adds a bit of tangy flavour. Add according to your taste.
Salt
Add according to your taste.
Pepper
Freshly milled or cracked pepper adds so much flavour.
For The Coriander Chutney
Green Chilli
Add according to your taste. I use either serrano or jalapeno.
Fresh Coriander
Don’t throw away the tender stalks. Chop it up roughly along with the leaves to make up about ½ cup.
Garlic
As you have garlic in the soup, don’t add too much. 1 clove is usually enough.
Oil
I have used olive oil as it adds flavour. Use any oil of your choice.
Salt
Add according to your taste. About ⅛ tsp is enough.
SPINACH ZUCCHINI SOUP
Ingredients
FOR THE SOUP:
- 2 cups zucchini cut into chunks
- 2 cups spinach chopped
- ½ cup fresh coriander chopped
- ½ cup potato peeled and chopped
- 1 tbsp olive oil
- 2 cloves garlic peeled and chopped
- 2 cups water or stock
- 1 tbsp lemon juice
- 1 medium onion peeled and chopped roughly
- 1 tsp salt
- ¼ tsp pepper
FOR THE CHUTNEY
- 1/2 cup coriander chopped with stalks
- 1 clove garlic
- 1 small green chilli
- 4 tbsp olive oil
- ⅛ tsp salt
Instructions
PREPARATION OF SPINACH ZUCCHINI SOUP
- Heat 1 tbsp of olive oil in a pan over medium heat.
- Add onion and garlic and saute till the onion becomes a bit soft.
- Add potato and zucchini and saute for 2 to 3 minutes.
- Cover the pan and let the vegetables cook for 5 minutes. Do not add water.
- Add the water or stock. Simmer the mixture till the potato is cooked.
- Add fresh coriander and spinach. Mix well. Both will wilt because the mixture is hot.
- Blend the soup mixture to a smooth consistency.
- Switch on the heat. Add salt and pepper.
- Allow the soup to become hot. Do not boil it. Gently heat it.
- Add lemon juice just before serving.
PREPARATION OF CORIANDER CHUTNEY
- Add coriander, garlic, chilli, salt and oil in a small food processor.
- Process to a smooth paste.
- Just before serving, add a spoonful of the chutney.
- Serve the soup with extra lemon wedges.
Notes
- Can omit the chilli if you don't like hot food. Use pesto instead.
- Can serve the soup with croutons or grated cheese.
- Taste the zucchini before chopping as sometimes they can be bitter.
- For a more creamier soup add fresh cream.
- Amount of spinach and zucchini is a rough guide. Add as you desire.
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