Quick And Easy Soup with Spinach And Zucchini

Ingredients

• 2 cups fresh spinach, washed and chopped
• 1 medium zucchini, diced into bite-sized pieces
• 1 medium onion, diced
• 2 cloves garlic, minced
• 1 medium carrot, diced
• 1 stalk celery, diced
• 4 cups homemade vegetable broth (or low-sodium store-bought)
• 1 cup water
• 1 teaspoon dried thyme
• 1 teaspoon dried basil
• Salt and pepper to taste
• Grated Parmesan cheese (optional)
• Croutons (optional)
• Fresh herbs (like parsley or cilantro) (optional)

Instructions

1. In a large pot, heat 1 tablespoon of olive oil over medium heat. Add the diced onion, carrot, and celery. Sauté for about 5-7 minutes, or until the vegetables are softened and the onion is translucent.
2. Add the minced garlic and sauté for an additional 1-2 minutes, until fragrant.
3. Stir in the diced zucchini, followed by the dried thyme and basil. Cook for another 3-4 minutes.
4. Pour in the homemade vegetable broth and water. Increase the heat to high and bring the mixture to a boil.
5. Once boiling, reduce the heat to low and let it simmer for about 10-15 minutes, or until all the vegetables are tender.
6. Add the chopped spinach and stir well. Cook for an additional 2-3 minutes, just until the spinach wilts.
7. Season with salt and pepper to taste. For a creamier texture, use an immersion blender to blend part of the soup or transfer it to a blender in batches.
8. Serve hot, garnished with optional toppings like grated Parmesan cheese, croutons, or fresh herbs.

Nutrition