Zucchini Soup
Ingredients
- 3 tablespoons extra-virgin olive oil
plus more for drizzling
- 3 cloves garlic
chopped
- 2 medium onions
roughly chopped
- 1 serrano chile pepper
stemmed, optional
- 3/4 teaspoon fine grain sea salt
- 2 medium russet potatoes
peeled and cut into 1/2-inch cubes
- 2 medium zucchini
cut into 1/2-inch cubes
- 4 cups vegetable broth
- 4 cups fresh spinach leaves
loosely packed, or kale
- 1 cup cilantro
loosely chopped
Directions
- 1
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot, add the garlic, onions, and chile (if using). Sauté for a few minutes along with the salt. Keep going until the onions soften up and start to take on a bit of color. Stir in the potatoes and zucchini. Add the broth (or water and bouillon powder). The broth should barely cover the other ingredients. Bring to a gentle simmer and cook until potatoes are soft throughout, 10-15 minutes.
- 2
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Remove from heat. Puree with a hand blender until smooth, or alternately, transfer to a high-speed blender. Taste and add more salt to taste if needed. Finish with a drizzle of olive oil, any toppings, and serve.
Zucchini Soup
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About this Recipe
Craving a comforting and wholesome bowl of soup that's both nourishing and full of vibrant flavor? This Zucchini Soup recipe delivers a delightful experience, perfect for a light meal or an elegant starter. It’s an accessible way to enjoy fresh produce in a truly satisfying dish.
The beauty of this Zucchini Soup lies in its carefully chosen ingredients that build layers of fresh, herbaceous flavor. With aromatic garlic and onions, the earthiness of potatoes, and the bright notes of zucchini, spinach, and cilantro, each spoonful is a testament to simple ingredients working in harmony. The optional serrano chile adds a lovely subtle warmth that elevates the profile.
What you'll discover is a soup that feels both hearty and surprisingly light. The russet potatoes contribute a wonderful creamy body without needing any heavy cream, while the zucchini melts into the broth, releasing its delicate sweetness. Fresh spinach and cilantro are stirred in at the end, providing a burst of vivid green color and an invigorating finish. It’s a comforting yet refreshing soup, designed to bring warmth and wellness to your table.
Customization & Variations
For an extra layer of heat, you can choose to include the serrano chile pepper. If you prefer a milder soup, simply omit it entirely. Feel free to swap the fresh spinach leaves for kale if you prefer its slightly sturdier texture and earthy notes. You can also adjust the amount of cilantro to suit your taste, making it more or less prominent. A final drizzle of extra-virgin olive oil before serving adds a touch of richness and sheen.
This Zucchini Soup is fantastic on its own for a light lunch, especially when served with a piece of crusty bread for dipping. It also makes a superb and elegant first course for a larger dinner gathering, showcasing fresh flavors in a beautiful presentation.