Creamy Vegetable Soup

    1 hour 25 minutes

    Zucchini, capsicum and spinach all combine in this super nutritious soup which has dill, nutmeg and garlic salt for some zing.

    1 person made this

    Serves: 4 

    • 2 zucchini
    • 1 tablespoon salt
    • 25g butter
    • 1 small onion, sliced
    • 1 green capsicum, sliced
    • 1/2 cup spring onions, diced
    • 1 tablespoon garlic, diced
    • 5 cups spinach leaves, washed
    • 6 cups (1 1/2 litres) chicken stock
    • 1 tablespoon dried dill
    • pinch nutmeg
    • 1 teaspoon garlic salt
    • pepper, to taste
    • 1 cup (250ml) cream, or as needed

    Preparation:25min  ›  Cook:1hour  ›  Ready in:1hour25min 

    1. Thinly slice the zucchini, place and a bowl and sprinkle with 1 tablespoon salt. Stir and set aside.
    2. In a saucepan, melt the subber and saute the onion and capsicum over medium low heat. When the onion is soft add spring onions and garlic. Saute 2 minutes then add the zucchini with the liquid released in the bowl. Saute 4 minutes.
    3. Add the spinach and cook until well wilted. Add stock and season with dill, nutmeg and garlic salt. Cover the saucepan and simmer until vegetables are all soft, about 30 minutes. Test for seasoning.
    4. Let cool about 15 minutes, then blend. Reheat in the saucepan and add cream to your liking.

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