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.

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).

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!

Zucchini & Spinach Soup with Herbed Croutons

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Prep Time 10 minutes mins

Cook Time 40 minutes mins

Total Time 50 minutes mins

Course soups stews

Cuisine global vegetarian

Servings 4 people

Ingredients

  

1x2x3x

• 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!