Creamy Spinach And Zucchini Soup Recipes

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CREAMY SPINACH SOUP



Creamy Spinach Soup image

This is a very delicious cream of spinach soup that can be served with a few croutons on top.

Provided by Donna L Whitaker

Categories     Soups, Stews and Chili Recipes     Soup Recipes     Vegetable Soup Recipes     Spinach Soup Recipes

Time 45m

Yield 5

Number Of Ingredients 9

1 pound frozen chopped spinach, thawed
2 cups water
4 teaspoons chicken bouillon granules
½ cup chopped onion
¼ teaspoon garlic powder
¼ cup butter
¼ cup all-purpose flour
3 cups half-and-half
salt and pepper to taste

Steps:

  • Place spinach, water, bouillon, onion, and garlic powder in a large pot over medium-high heat. Bring to a boil, then reduce heat to medium-low and simmer until onion is tender.
  • Meanwhile, melt the butter in a small saucepan and whisk in the flour until smooth. Cook for 2 minutes. Slowly stir in half-and-half; mix until smooth. Pour the cream mixture into the spinach soup, and simmer until thickened, about 10 minutes. Season to taste with salt and pepper.

Nutrition Facts : Calories 330.3 calories, Carbohydrate 16.7 g, Cholesterol 78.3 mg, Fat 26.7 g, Fiber 3.1 g, Protein 8.8 g, SaturatedFat 16.3 g, Sodium 608.5 mg, Sugar 1.9 g

ZUCCHINI AND SPINACH SOUP



Zucchini and Spinach Soup image

Categories     Soup/Stew     Onion     Potato     Appetizer     Sauté     Passover     Quick & Easy     Spinach     Zucchini     Winter     Kosher     Cilantro     Bon Appétit     Pescatarian     Wheat/Gluten-Free     Peanut Free     Tree Nut Free     Soy Free     No Sugar Added

Yield Makes 8 servings

Number Of Ingredients 7

1/4 cup olive oil
2 medium onions, chopped
1 1/2 pounds zucchini, trimmed, cut into 1/2-inch-thick rounds
1 12-ounce russet potato, peeled, thinly sliced
4 cups (or more) low-salt chicken broth
1 6-ounce bag baby spinach leaves
1 1/2 cups coarsely chopped cilantro

Steps:

  • Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

BAKED SPINACH AND ZUCCHINI



Baked Spinach and Zucchini image

Provided by Ina Garten

Categories     side-dish

Time 45m

Yield 6 servings

Number Of Ingredients 16

4 tablespoons (1/2 stick) unsalted butter, melted, divided
Good olive oil
6 scallions, white and green parts, sliced 1/4 inch across
1 pound small zucchini, sliced in 1/4-inch-thick rounds (4 zucchini)
1 tablespoon minced garlic (3 cloves)
2 (10-ounce) packages frozen chopped spinach, defrosted
1 cup cooked basmati rice
1/4 cup chopped fresh basil leaves
1/4 cup chopped fresh parsley
1/2 teaspoon ground nutmeg
2 tablespoons freshly squeezed lemon juice
Kosher salt and freshly ground black pepper
4 extra-large eggs
3/4 cup heavy cream
1/4 cup freshly grated Italian Parmesan cheese, plus extra
2 ounces Gruyere cheese, grated

Steps:

  • Preheat the oven to 350 degrees F. Grease a 9-by-14-by-2-inch oval baking dish, or six individual cast-iron pans, with 2 tablespoons of the melted butter and set aside.
  • Heat 2 tablespoons olive oil in a large (12-inch) saute pan over medium-high heat. Add the scallions and zucchini and saute for 2 minutes. Add the garlic and cook for one minute. Lightly press most of the water out of the spinach and add it to the pan. Add the rice, basil, parsley, nutmeg, lemon juice, 2 teaspoons salt, and 1 teaspoon pepper and toss well. Transfer to the prepared baking dish.
  • In a medium bowl, whisk together the eggs, cream, the -remaining 2 tablespoons melted butter, and the 1/4 cup Parmesan. Pour the mixture over the spinach and zucchini and smooth the top. Sprinkle with some extra Parmesan and the Gruyere. Bake for 20 to 30 minutes, until a knife inserted in the center comes out clean.

SPINACH-ZUCCHINI SOUP



Spinach-Zucchini Soup image

Make and share this Spinach-Zucchini Soup recipe from Food.com.

Provided by Vino Girl

Categories     Beans

Time 33m

Yield 6 serving(s)

Number Of Ingredients 11

1 1/2 tablespoons olive oil
1 large onion, diced (2 cups)
1 medium zucchini, cut into 3/4 inch pieces (2 cups)
2 cups low sodium vegetable broth
2 cups water
1 1/2 cups cooked white beans, such as cannellini (or 1 15-oz can, rinsed and drained)
4 cups Baby Spinach (4 ozs)
2 tablespoons lemon juice (freshly squeezed)
2 teaspoons grated lemon zest
4 teaspoons finely chopped mint leaves
salt and pepper

Steps:

  • Heat oil in a large saucepan over medium heat.
  • Saute onion 3 to 5 minutes, or until translucent.
  • Add zucchini, and cook 8 minutes more, or until vegetables are well browned.
  • Add vegetable broth and water, and bring to a boil.
  • Stir in beans and spinach, and return to a boil.
  • Reduce heat to low and simmer 5 minutes, or until spinach is wilted.
  • Stir in lemon juice, zest, and mint.
  • Season with salt and pepper if desired.

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Top Asked Questions

How to cook zucchini soup?
Topping the soup with a pinch of parmesan is a great finishing touch, otherwise try croutons, finely sliced basil or other herb. Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown. Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium.
How to make spinach soup?
Add potatoes, chicken broth, water, and bouillon cubes. Bring to a boil. Reduce heat to low, cover and simmer for 20 minutes or until the potatoes are tender. Add spinach and cook for 2 to 4 minutes longer until spinach is tender. Working in batches, purée soup mixture in a blender. Return to saucepan. Whisk in half-and-half, salt and pepper.
What is in this creamy zucchini soup?
This creamy zucchini soup is the kind of soup I could eat every single day. Light and fresh but velvety smooth, it’s simply delicious. Full recipe with amounts can be found in the recipe card below. Butter/Olive oil. Garlic.
How to cook zucchini in a crock pot?
Instructions Heat oil in a large pot over medium high heat. Add garlic and onions, and cook for 3 - 4 minutes until they are light golden brown. Add zucchinis, broth and water. Bring to a boil, then cover and reduce heat to medium. Cook for 15 - 20 minutes or until zucchini is very soft. Use a stick blender to whizz until smooth.

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