Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 garlic cloves, minced
- 2 carrots, diced
- 2 celery stalks, diced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup milk or plant-based alternative
- 1 cup chopped spinach
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion and garlic until translucent.
- Add carrots and celery, cook for 5 minutes.
- Stir in zucchini and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat, simmer until vegetables are tender, about 15 minutes.
- Add milk and chopped spinach, cook until heated through.
- Season with salt and pepper. Serve hot topped with fresh herbs.
Notes
- You can substitute milk with coconut milk for a creamier texture.
- For added protein, include cooked beans or lentils.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 30g
- Fiber: 6g
- Protein: 5g
- Cholesterol: 0mg