Overgrown Zucchini and Spinach Soup
You won't even notice the size of your zucchinis when you try this creamy and flavorful overgrown zucchini and spinach soup. Get the recipe now.
Ingredients
- 1 tablespoon olive oil 14g
- 1 sweet onion chopped
- 500 g of a large zucchini cut in chunks with skin and seeds - It was about ⅔ of one of those zucchini's pictured.
- 2 tablespoon bacon bits 14g
- 2 cups of your favorite broth I used some home stock I had in the freezer
- 2 tablespoon parmesan cheese 10g
- 5 sprigs of thyme
- Kosher Salt
- 3 cups of Baby Spinach 85g
Instructions
- Heat the oil in a medium to large saucepan and sauté the onion over medium-high heat until just browning. Add the zucchini and bacon bits and continue it sauté.1 tablespoon olive oil, 500 g of a large zucchini cut in chunks with skin, 2 tablespoon bacon bits, 1 sweet onion chopped
- Once some of the zucchini starts to brown, add the broth and bring to a boil. Cook until the zucchini softens. It will depend on how large your chunks are. Mine only took about 5 minutes.2 cups of your favorite broth
- Once soft, use an immersion blender or transport the zucchini and broth to a blender. Blend until smooth then add in the cheese, thyme, a few pinches of salt and the spinach. Blend again.5 sprigs of thyme, Kosher Salt, 3 cups of Baby Spinach
- Serve with an additional sprinkle of parmesan cheese on top and a few more thyme leaves. I tried it hot, cold and at room temperature. By far I liked it warm the best but I've never been a cold soup person.2 tablespoon parmesan cheese
Nutrition
Calories: 94kcalCarbohydrates: 11gProtein: 4gFat: 5gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gCholesterol: 1mgSodium: 563mgPotassium: 452mgFiber: 2gSugar: 7gVitamin A: 2152IUVitamin C: 28mgCalcium: 78mgIron: 1mg
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