A creamy, dairy-free soup that is both high on taste and nutrition? Yes, Please! This simple, healthy recipe hits the spot every time and can be enjoyed hot or cold.
Spotlight ingredient: Zucchini: Zucchini s packed with body-loving minerals, such as iron, calcium, magnesium, phosphorus, and potassium. This tender green veggie is also filled with healthy vitamins and nutrients, including vitamin A, C, K, folic acid, and antioxidants. We love it grilled, roasted, sauteed, and even raw drizzled with olive oil, a splash of fresh lemon, and sea salt.
INGREDIENTS
4 tablespoons extra-virgin olive oil
1 small-medium size onion, chopped
1garlic clove, sliced
2 pounds zucchini, sliced.
1 and a half cups low sodium vegetable stock.
1 cup water
2 handfuls spinach
Lemon, halfed
Chopped herbs of choice (parsley, dill, basil, mint, cilantro) for serving
Pumpkin seeds to garnish
Sea Salt
Freshly ground black pepper
DIRECTIONS
Warm olive oil in a large saucepan; and add in the onion and garlic. Cook over medium heat until soft and tender.
Add the sliced zucchini to the saucepan and cook for another 10-12 minutes, stirring frequently, until zucchini softens and glistens.
Add the stock and water to the saucepan and simmer the mixture for another 10-12 minutes, until the zucchini is thoroughly cooked and tender.
Place half the mixture in a blender, adding in a generous handful or two of fresh spinach as you blend. Puree until thickened and smooth, adding water as needed for preferred consistency.
Add sea salt and pepper to taste
Add a squeeze of fresh lemon juice for brightness (optional). Re-blend.
Repeat steps 4,5,6 and 7 with the remaining cooked zucchini mixture.
Spoon into bowls, and garnish with fresh herbs, pumpkin seeds, and a drizzle of good olive oil.
Enjoy hot or cold.
Other serving suggestions: Top with microgreens; toasted sourdough croutons, or a dollop of full-fat Greek yogurt.