This light, bright recipe for vegan zucchini and spinach soup with fresh herbs makes a great light lunch and is a perfect starter for a seafood dinner. It is chock full of phytonutrients, and is a good soup for healing when the body and psyche have been undergoing stress. It is satisfying without being heavy, and delicately fragrant.
Prep Time: 10 minutes
Cook Time: 30 minutes
Total Time: 40 minutes
Ingredients:
- 2 tablespoons olive oil
- 1 onion, chopped
- 1 stalk celery, chopped
- 1 leek, white and light green parts only, chopped
- 1 potato, peeled and chopped
- 1 bay leaf
- 1 quart vegetable stock or filtered water
- 1 teaspoon tamari
- 1 pound zucchini (approximately 5 squash), cut into 1⁄2 inch dice
- 2 cups spinach leaves
- Sea salt
- 1⁄4 cup chopped fresh dill or basil
Preparation:
Heat oil over medium heat in a 3-quart soup pot. Add onion, celery, leek, and potato, and cook ten minutes, stirring frequently.
Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Add zucchini squash and cook an additional 5 minutes.
Add the spinach leaves and puree the soup with a vertical blender. Add sea salt to taste, the chopped dill, and serve immediately.
Serves 4-6
Copyright 2010 by Jen Hoy
Add bay leaves, stock, and tamari, and bring to a boil. Reduce heat and simmer until the vegetables are tender, about 15 minutes.
Add zucchini squash and cook an additional 5 minutes.
Add the spinach leaves and puree the soup with a vertical blender. Add sea salt to taste, the chopped dill, and serve immediately.
Serves 4-6
Copyright 2010 by Jen Hoy
