Zucchini and Spinach Soup

    Zucchini and Spinach Soup

    (90)
    4saves
    35min


    83 people made this

    This soup is so yummy and easy to make; the aroma will make your mouth water. Serve with some crusty bread.

    Ingredients
    Serves: 8 

    • 3 tablespoons olive oil
    • 1 onion, diced
    • 2 stalks celery, diced
    • 4 cloves garlic, crushed
    • 2 tablespoons fresh ginger root, grated
    • 1 tablespoon brown sugar (turbinado sugar if available)
    • 2 teaspoons sea salt
    • 1/4 teaspoon ground turmeric
    • 1/4 teaspoon ground allspice
    • 1/4 teaspoon ground nutmeg
    • 2 potatoes, peeled and diced
    • 4 cups diced zucchini
    • 6 cups (1500ml) vegetable stock
    • 1 pinch cayenne pepper
    • 1 cup diced fresh spinach
    • 1/2 red capsicum, thinly sliced

    Directions
    Preparation:15min  ›  Cook:20min  ›  Ready in:35min 

    1. Heat the oil in a large saucepan over medium heat. Stir in onion, celery, garlic, ginger and sugar. Cook 5 minutes until onion is tender.
    2. Season with salt, turmeric, allspice and nutmeg. Mix in potatoes and zucchini then pour in the vegetable stock.
    3. Bring to a boil then reduce heat to low and simmer 10 minutes or until potatoes are tender.
    4. Remove soup from heat then season with cayenne pepper and stir in spinach.
    5. Using a hand blender; blend soup until smooth. Garnish with red capsicum to serve.
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    Reviews and Ratings
    Global Ratings:
    (90)

    Reviews in English (90)

    by
    24

    This recipe is ridiculous in the best way possible. Try it! Don't worry if you don't use every specific ingredient -- mix and match, improvise...but do use fresh ginger instead of powdered if possible.  -  20 Feb 2008  (Review from Allrecipes USA and Canada)

    by
    15

    Great flavor! I made it with sweet potatoes and omitted the sugar and celery. I zapped the potatoes in the microwave for 7 minutes before chopping them, so they were just right after 10 minutes of simmering. I like a chunkier soup, so I removed about 1/3 of the veggies, pureed the soup with a stick blender, and added the veggies back in; the texture was perfect. One word of caution: Even if you love spicy food (which I do), don't overdo it on the cayenne. I did, and although the soup was still delicious, the cayenne overpowered the other flavors.  -  06 Nov 2006  (Review from Allrecipes USA and Canada)

    by
    12

    Excellent flavor. Trying to use up my potatoes and spinach, I did add more than called for and I also didn't puree the soup, I just used a potato masher and mashed. It was a thick and chunky consistency and quite tasty. Will definitely make again.  -  01 Jul 2006  (Review from Allrecipes USA and Canada)

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