Ingredients
Scale
- 2 tablespoons olive oil
- 1 onion, chopped
- 3 carrots, sliced
- 2 zucchinis, chopped
- 2 cups spinach leaves
- 3 cloves garlic, minced
- 4 cups vegetable broth
- 1 cup heavy cream or coconut milk
- Salt and pepper to taste
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté chopped onion and minced garlic until translucent.
- Add sliced carrots and cook for 5 minutes.
- Stir in zucchini and cook for another 5 minutes.
- Pour in vegetable broth and bring to a boil.
- Reduce heat and simmer until vegetables are tender, about 15 minutes.
- Add spinach and cook until wilted.
- Stir in heavy cream, season with salt and pepper, and heat through.
- Serve hot, garnished with fresh herbs if desired.
Notes
- You can substitute coconut milk for a vegan option.
- Adjust the cream quantity for thicker or lighter soup.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (about 1.5 cups)
- Calories: 250 kcal Kcal
- Sugar: 8 g
- Sodium: 650 mg
- Fat: 18 g
- Saturated Fat: 9 g
- Unsaturated Fat: 7 g
- Trans Fat: 0 g
- Carbohydrates: 20 g
- Fiber: 5 g
- Protein: 6 g
- Cholesterol: 35 mg