Zucchini basil soup with spinach, garlic and nutmeg
Discover the vibrant flavors of our Zucchini Basil Soup, a nourishing blend of spinach, garlic, and nutmeg that promises a comforting, healthy meal. This recipe features a harmonious mix of fresh vegetables simmered in vegetable broth, enhanced with the richness of almond milk and a hint of spice. Perfectly seasoned with a dash of salt, black pepper, and red pepper flakes, and finished with a dollop of Greek yogurt for a creamy touch. Ideal for a light lunch or dinner, this soup is both delicious and wholesome. Enjoy the simplicity and goodness in every bowl.
Cook time 40 min
Prep time 15 min
Ingredients:
1 tbsp butter2 tsp olive oil
1 cup onion
2 cups spinach
2 tsp garlic
4 cups zucchini
2 cups basil leaves
3.50 cups vegetable broth
1/2 cup almond milk
1 dash salt
1 dash black pepper
1/2 tsp ground nutmeg
1 pinch red pepper (spice)
1/3 cup greek yogurt
Zucchini basil soup with spinach, garlic, and nutmeg is a delightful and healthy dish that combines the freshness of zucchini and basil with the richness of almond milk and Greek yogurt. The addition of garlic and nutmeg adds a depth of flavor, while the spinach boosts the nutritional content. This recipe is perfect for a light lunch or a cozy dinner.
Instructions:
- In a large pot, heat the butter and olive oil over medium heat.
- Add the chopped onion and cook, stirring occasionally, until the onion becomes translucent (about 5-7 minutes).
- Add the minced garlic and cook for another 1-2 minutes, until fragrant.
- Add the zucchini to the pot and cook for about 5 minutes, allowing it to start softening. Stir occasionally to prevent sticking.
- Stir in the spinach and basil leaves, and cook until they start to wilt, around 2-3 minutes.
- Pour in the vegetable broth and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and cook for about 15-20 minutes, until the zucchini is very tender.
- Using an immersion blender, blend the soup until it's smooth. If you don't have an immersion blender, carefully transfer the soup in batches to a regular blender and blend until smooth. Return to the pot.
- Stir in the almond milk, ground nutmeg, a dash of salt, black pepper, and red pepper flakes. Simmer for another 5 minutes, allowing the flavors to meld.
7. Adjust Seasoning:
- Taste the soup and adjust the seasoning if necessary, adding more salt or pepper to taste.
- Ladle the soup into bowls and garnish each serving with a dollop of Greek yogurt for added creaminess and tang.
- Serve hot and enjoy your delicious, healthy Zucchini Basil Soup with a side of crusty bread if desired!
Tips:
- Make sure to finely chop the onions and garlic for a smoother soup texture.
- Sauté the onions and garlic until they are translucent but not browned to avoid bitterness.
- If you prefer a creamier texture, blend the soup longer or add a bit more Greek yogurt.
- Adjust the seasoning to your taste - you can add more salt, pepper, or red pepper flakes if desired.
- For a vegan option, use a vegan yogurt substitute instead of Greek yogurt.
- Garnish with fresh basil leaves or a drizzle of olive oil for added flavor and presentation.
There you have it – a delicious and nutritious zucchini basil soup that’s perfect for any occasion. Serve it with a slice of crusty bread or a simple salad for a complete meal. The flavors meld together beautifully, offering a comforting yet vibrant dish that's sure to impress!
Nutrition per serving
2 ServingsCalories 230kcal
Protein 11g
Carbohydrates 27g
Fiber 6g
Sugar 18g
Fat 16g
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