Zucchini Soup

By Support+Feed Team

Simple, quick cooking soup combining beans and greens for a complete dish; especially when served with croutons or olive oil toast to soak up all the goodness!

YIELDS: 8 servings

COOK TIME: 20 min

PREP TIME: 25 min

OPTIONAL INGREDIENTS
Add your favorite chili pepper for some spice. A squeeze of a lemon or lime wedge for serving adds a nice fresh flavor

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INGREDIENTS

  • 3 tbsp (45 ml) of olive oil, plus more for drizzling on soup
  • 3 cloves garlic, chopped
  • 2 medium onions, chopped
  • 1 tsp (5 ml) of pepper flakes
  • ½ tsp (2.5 ml) sea salt, to taste
  • 2 medium potatoes, chopped
  • 2 medium zucchini, roughly chopped
  • 4 cups (946 ml) vegetable broth or 4 cups water and bouillon as instructed on package
  • 4 cups (120 g) fresh spinach leaves (or kale), loosely packed
  • 1 can (16oz) of navy beans or other white beans, drained
  • 1 cup (30 g) cilantro, loosely chopped

RECIPE

  1. Clean and chop your vegetables so you can easily mix them in as you go- garlic, onions, potatoes, zucchini, and spinach then set aside.
  2. Heat up the olive oil in a large pot on medium-high heat. Once hot, add the garlic, onions, salt, and red pepper flakes or chile (if using). Sauté for a few minutes stirring often until the onions soften and start to become clear and the garlic gets just a touch of brown color.
  3. Stir in the potatoes and zucchini, mixing for a minute or two.
  4. Carefully add the broth (or water and bouillon) and beans. The broth should cover the other ingredients. Bring to a gentle simmer and cook until potatoes are soft, 10-15 minutes.
  5. Stir in the spinach and wait for it to wilt 15- 30 seconds.
  6. Turn off the burner and then stir in the cilantro, saving some to top off the finished bowls before eating.
  7. If you would like a creamier soup, you can use a potato masher for the beans and potatoes or do a few passes with an immersion blender until the desired texture.
  8. Taste the soup and add more salt or pepper to taste if needed.
  9. Finish with a drizzle of olive oil, cilantro, and croutons or toast.

 

CHEF’S NOTES:
– The cilantro gives this soup a lot of flavor, so if you don’t like cilantro, try a combination of aromatic herbs like parsley, basil, rosemary, and thyme.
– Blending this soup is optional and based on your preference; whether you want a creamy texture or a chunky soup to scoop up with some bread or crackers.
– Throughout the cooking process, make sure you have enough liquid to cover all the ingredients. You can add little bits of more vegetable broth, water, or water and bouillon if needed as you go.