Creamy Spinach Zucchini Soup

Creamy Spinach Zucchini Soup

4.7 of 5 (3)
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Nutritional Info
  • Servings Per Recipe: 8
  • Amount Per Serving
  • Calories: 86.1
  • Total Fat: 3.7 g
  • Cholesterol: 0.0 mg
  • Sodium: 302.8 mg
  • Total Carbs: 12.2 g
  • Dietary Fiber: 1.6 g
  • Protein: 2.2 g

View full nutritional breakdown of Creamy Spinach Zucchini Soup calories by ingredient
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Delicious, creamy, green soup that tastes like it should be more calories! Delicious, creamy, green soup that tastes like it should be more calories!
Number of Servings: 8


    Small/Medium Zuchhini - 2
    Small Russet Potato - 1
    Frozen Spinach - 5 oz
    Onion - 1 large
    Garlic - 2-3 cloves crushed then finely chopped
    Salt and Pepper to taste
    Chicken Stock (or broth) - 32 oz
    Optional: red pepper flakes or cayenne for heat
    Optional: 1/4 cup fresh cilantro or parsley


You can add 1 cup of cream or coconut milk at the end to give it an even creamier texture.


Peel the zucchini and potato, if desired. Chop thin slices. Sautee the onions in a large pot with olive oil and a pinch of salt. Add the garlic and sautee over medium until onions are translucent. Add the stock, sliced veggies, seasonings, but not the spinach. Bring to a boil and reduce heat to low or medium. Let simmer for at least 30 min and up to an hour, or until the potato and zucchini are so soft they fall apart when touched. Add frozen spinach. Put in the blender to chop up the spinach and veggies to make it creamy, or serve it chunky. Makes about eight 1-cup servings.

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