Zucchini basil soup with spinach, garlic and nutmeg
This zucchini basil soup features the freshness of zucchini and herbs, enriched with almond milk and Greek yogurt. Infused with garlic and nutmeg, it's a nutritious choice for any meal.
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!
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!
Zucchini basil soup with spinach, garlic and nutmeg FAQ:
If your zucchini is still firm after 15-20 minutes of simmering, continue cooking for an additional 5-10 minutes until it’s very tender. Ensure that the heat is not too high to avoid scalding the broth.
Yes, you can substitute almond milk with other milk alternatives like coconut milk or oat milk. If you prefer dairy, whole milk or cream can also be used for a richer texture.
After cooling, store leftover soup in an airtight container in the refrigerator for up to 3 days. To freeze, use freezer-safe containers, leaving space for expansion, and it can be stored for up to 3 months.
A large pot with a capacity of at least 4 to 6 quarts is ideal for this soup, allowing enough space for sautéing and simmering without spilling.
To increase the spiciness, add more red pepper flakes during cooking or incorporate fresh chopped chili peppers. Adjust the amount to your heat preference.
Cooking 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.
Nutrition Facts
2 ServingsCalories 230kcal
Protein 11g
Carbohydrates 27g
Fiber 6g
Sugar 18g
Fat 16g
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