Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, diced
- 2 zucchinis, chopped
- 3 cups vegetable broth
- 1 cup 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.
- Sauté onion and carrots until softened, about 5 minutes.
- Add zucchinis and cook for another 3 minutes.
- Pour in vegetable broth and bring to a boil. Reduce heat and simmer for 15 minutes.
- Stir in cream and spinach, cook until spinach wilts, about 2 minutes.
- Season with salt and pepper, garnish with herbs, and serve hot.
Notes
- You can substitute coconut milk for dairy cream for a vegan option.
- Blend a portion of the soup for a creamier texture, if desired.
- Prep Time: 10 minutes
- Cook Time: 25 minutes
- Method: Stovetop
- Cuisine: Comfort Food
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl
- Calories: 200 Kcal
- Sugar: 8g
- Sodium: 500mg
- Fat: 15g
- Saturated Fat: 9g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 18g
- Fiber: 4g
- Protein: 4g
- Cholesterol: 25mg