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SPINACH ZUCCHINI SOUP

mayurisjikoni
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.
5 from 4 votes
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Prep Time 5 minutes
Cook Time 15 minutes
Total Time 20 minutes
Course Light Meal, Soup, Starter
Cuisine International
Servings 4

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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