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.

  • 17 Mar 2025
  • Cook time 40 min
  • Prep time 15 min
  • 2 Servings
  • 14 Ingredients

Zucchini basil soup with spinach, garlic and nutmeg

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.

Ingredients:

1 tbsp butter
14g
2 tsp olive oil
9g
1 cup onion
160g
2 cups spinach
60g
2 tsp garlic
6g
4 cups zucchini
720g
2 cups basil leaves
12g
3.50 cups vegetable broth
840g
1/2 cup almond milk
120g
1 dash salt
0.40g
1 dash black pepper
1/10g
1/2 tsp ground nutmeg
1.10g
1 pinch red pepper (spice)
1.80g
1/3 cup greek yogurt
80g

Instructions:

1. Sauté Aromatics:
- 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.
2. Cook Vegetables:
- Add the zucchini to the pot and cook for about 5 minutes, allowing it to start softening. Stir occasionally to prevent sticking.
3. Add Spinach and Basil:
- Stir in the spinach and basil leaves, and cook until they start to wilt, around 2-3 minutes.
4. Simmer with Broth:
- 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.
5. Blend the Soup:
- 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.
6. Finish the Soup:
- 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.
8. Serve:
- Ladle the soup into bowls and garnish each serving with a dollop of Greek yogurt for added creaminess and tang.
9. Enjoy:
- 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 Facts
Serving Size1010 grams
Energy
Calories 230kcal12%
Protein
Protein 11g8%
Carbohydrates
Carbohydrates 27g8%
Fiber 6g16%
Sugar 18g18%
Fat
Fat 16g18%
Saturated 6g18%
Cholesterol 22mg-
Vitamins
Vitamin A 290ug32%
Choline 60mg10%
Vitamin B1 0.34mg28%
Vitamin B2 0.66mg50%
Vitamin B3 2.62mg16%
Vitamin B6 0.87mg51%
Vitamin B9 140ug36%
Vitamin B12 0.50ug21%
Vitamin C 80mg93%
Vitamin E 3.37mg22%
Vitamin K 190ug158%
Minerals
Calcium, Ca 270mg20%
Copper, Cu 0.34mg38%
Iron, Fe 2.63mg24%
Magnesium, Mg 120mg29%
Phosphorus, P 270mg22%
Potassium, K 1430mg42%
Selenium, Se 4.94ug9%
Sodium, Na 1430mg96%
Zinc, Zn 1.99mg18%
Water
Water 950g-
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.

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