Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 2 cloves garlic, minced
- 2 carrots, diced
- 1 zucchini, chopped
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- 2 cups spinach, chopped
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Add chopped onion and cook until translucent, about 5 minutes.
- Stir in garlic, carrots, and zucchini, cook for another 5 minutes.
- Pour in vegetable broth, bring to a simmer, cook until vegetables are tender, about 15 minutes.
- Use an immersion blender to puree the soup until smooth.
- Stir in heavy cream or coconut milk, season with salt and pepper.
- Add chopped spinach, cook for 2 minutes until wilted.
- Serve hot, garnished with herbs.
Notes
- Use coconut milk for a dairy-free version.
- Adjust thickness by adding more or less broth.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop, Blender
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 220 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 15g
- Saturated Fat: 8g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 30mg