Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 cloves garlic, minced
- 2 carrots, diced
- 2 celery stalks, chopped
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut cream
- 2 cups fresh spinach, chopped
- Salt and pepper to taste
- Fresh herbs for garnish (parsley or thyme)
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and garlic; sauté until translucent.
- Stir in carrots, celery, and zucchini; cook for 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer for 15 minutes until vegetables are tender.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream and chopped spinach; cook for 2 more minutes.
- Season with salt and pepper, then serve hot garnished with herbs.
Notes
- For a vegan version, substitute heavy cream with coconut milk or cashew cream.
- You can add cooked beans or tofu for extra protein.
- Adjust seasoning to taste, and serve with crusty bread.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Blender
- Cuisine: American, Vegetarian
- Diet: Vegetarian, Vegan option
Nutrition
- Serving Size: 1 bowl (250 ml)
- Calories: 180 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 12g
- Saturated Fat: 6g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg