Summer Soup with Spinach and Zucchini
Why make this recipe
Summer Soup with Spinach and Zucchini is a refreshing dish that highlights the best of summer vegetables. This soup is light, nutritious, and easy to prepare. Perfect for warm weather, it is a great way to enjoy healthy ingredients while keeping cool. The vibrant flavors of zucchini and spinach combined with tomatoes create a delightful dish that can be served hot or cold.
How to make Summer Soup with Spinach and Zucchini
Ingredients:
- 2 cups spinach, chopped
- 2 medium zucchinis, diced
- 1 onion, chopped
- 2 cloves garlic, minced
- 4 cups vegetable broth (or chicken broth)
- 1 cup chopped tomatoes (fresh or canned)
- 1 teaspoon olive oil
- Salt and pepper to taste
- Lemon juice (optional for serving)
Directions:
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
- Stir in the zucchinis and cook for another 5 minutes.
- Add the chopped tomatoes and spinach, cooking until the spinach wilts.
- Pour in the vegetable broth and bring to a simmer.
- Season with salt and pepper, and cook for an additional 10-15 minutes.
- Serve hot, with a splash of lemon juice if desired.
How to serve Summer Soup with Spinach and Zucchini
Serve this soup hot as a main dish or a light appetizer. A squeeze of lemon juice on top enhances the flavors and adds a refreshing touch. You can also serve it with some crusty bread or a side salad for a well-rounded meal.
How to store Summer Soup with Spinach and Zucchini
To store leftover soup, let it cool completely. Place it in an airtight container and refrigerate. The soup can last for up to three days in the fridge. If you want to keep it longer, you can freeze it in freezer-safe containers for up to three months.
Tips to make Summer Soup with Spinach and Zucchini
- Use fresh, seasonal vegetables for the best flavor.
- Adjust the thickness of the soup by adding more or less broth.
- For extra protein, consider adding beans or cooked chicken cubes as a variation.
- Experiment with different herbs like basil or thyme for added flavor.
Variation
You can change this soup by adding other vegetables such as bell peppers, carrots, or peas. For a creamy texture, blend a portion of the soup and mix it back in. Another tasty variation is to add some cooked quinoa or pasta for a heartier meal.
FAQs
Can I use frozen spinach instead of fresh?
Yes, you can use frozen spinach. Just be sure to thaw and drain it before adding it to the soup.
Is this soup good for meal prep?
Absolutely! This soup keeps well and is great for meal prep. Just reheat it when you’re ready to enjoy.
Can I substitute chicken broth for vegetable broth?
Yes, you can use chicken broth if you prefer a non-vegetarian option. It will add more flavor to the soup.
Summer Soup with Spinach and Zucchini
Ingredients
Method
- In a large pot, heat the olive oil over medium heat. Add the onion and garlic, and sauté until soft.
- Stir in the zucchinis and cook for another 5 minutes.
- Add the chopped tomatoes and spinach, cooking until the spinach wilts.
- Pour in the vegetable broth and bring to a simmer.
- Season with salt and pepper, and cook for an additional 10-15 minutes.
- Serve hot, with a splash of lemon juice if desired.
Notes
