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by Monika

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Zucchini & Spinach Soup with Herbed Croutons

Zucchini & Spinach Soup is a comforting and filling soup that is packed with flavour and goodness. Served along with some herbed croutons is a very nourishing meal.

A while ago I promised a soups and stews series on the blog. And after lazing around on the same for ages, this Zucchini & Spinach Soup with Herbed Croutons is the first in the series.

Spinach Soup

Actually, the inspiration for this meal came from Lucy’s blog when I was searching online for Zucchini recipes. It is one vegetable I struggle to feed the child, it is also a vegetable that I personally love. I do make paranthas from it and sneak in some often but I was still wondering if there is another way to feed it to him.

When I saw the soup, I thought maybe this is it. He loves soups and I was right, he did gobble it up. Lucy’s idea of calling it Incredible Hulk soup help as well.

I have made a few changes to her recipe to make it more suitable for our palates and tastes. Changes which make more sense to stuff available here. It is now a pretty much regular recipe at home. And sometimes when I don’t have zucchini, I make it with lauki, funny isn’t it. But what I am saying is that this is a keeper recipe for sure. So good guys, bookmark this one.

And oh I haven’t told you the best thing yet. It is vegan and Keto friendly (skip the croutons).

Vegan Spinach Soup

 

If you make this, share a picture with me on twitter, instagram or Facebook? I would love to hear what you have to say about it!

Spinach Soup

Zucchini & Spinach Soup with Herbed Croutons

Print Recipe Pin Recipe
Prep Time 10 mins
Cook Time 40 mins
Total Time 50 mins
Course soups stews
Cuisine global vegetarian
Servings 4 people

Ingredients
  

  • 200 gm spinach
  • 1 large zucchini green
  • 1 small onion
  • 1 medium potato
  • 1 green chilli
  • 250 ml vegetable stock (or water)
  • 300 ml coconut milk
  • 2 tbsp coconut oil
  • 1/2 tsp cumin powder
  • 1/2 tsp turmeric powder
  • 1 tsp chopped ginger

For Herbed Croutons

  • 1 cup bread cubed, I used garlic sourdough
  • 2 tbsp olive oil
  • 2-3 cloves garlic
  • 1 tsp mixed dried herbs
  • 2 tbsp coriander chopped

Instructions
 

  • Toss the cubed bread with olive oil, garlic and dry herbs. Toast in an oven at 200 C for 10 mins or browned. You can also airfry or deep fry them. Add chopped coriander when they are hot. Set aside
  • Heat the coconut oil in a saucepan, add ginger and chopped onions to it. Saute for 2-3 minutes and add peeled and chopped potato and chopped zucchini to the same
  • Add spices and saute for 4-5 minutes till the spices have coated vegetables well.
  • Add the vegetable stock and coconut milk and cook for another 10-15 minutes or until the potato is cooked.
  • Add roughly chopped spinach and cook for another 3-4 minutes.
  • Cool slightly and puree in a blender until completely smooth. I don't filter this soup since my blender works pretty well but if you think it has chunks, you can filter it.
  • Serve hot with herbed Croutons
Tried this recipe?Let us know how it was!

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Diet Options// Kid-Friendly// Soups & Stews// Vegan// Vegetarian6 Comments

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Comments

  1. Magical Mystical Mimi says

    September 22, 2018 at 6:34 pm

    Omgosh. This looks delicious and I am definitely adding this recipe and your page to my list of must do, must read. Thanks for sharing!

    Reply
    • monika says

      January 28, 2019 at 5:33 am

      Thank you, I am so glad you enjoyed it

      Reply
  2. Magical Mystical Mimi says

    September 22, 2018 at 6:35 pm

    I hope my comment went thru. I don’t see it.

    Reply
    • monika says

      January 28, 2019 at 5:34 am

      The moderation is on so you didn’t see it until I approved.

      Reply
  3. successbmine says

    September 24, 2018 at 1:46 am

    Sounds intriguing. I’m not a fan of cooked spinach, but I think I could enjoy this. I know spinach is really healthy and I would like to be able to use it in something other than salads and smoothies. I have printed off a copy and will try it when I have all the ingredients.

    Reply
    • monika says

      January 28, 2019 at 5:35 am

      Super, I hope you enjoyed this one.

      Reply

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About the Author

Monika is an ex-IT person turned into a food blogger, consultant, home baker and an amateur food photographer. She loves music, writing, food, and travel, but not necessarily in that order ;)

Sin-A-Mon Tales is a canvas for her food memories. Apart from Sin -A- Mon Tales, Monika also writes for many online websites and publications. She's an avid reader and can always be found with a book in her bag, which mostly is as bright as her. She's an obsessive traveler and is always looking for the next food story. Read More…

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