Spinach Soup
User Reviews
5.0
3 reviews
Excellent
-
Prep Time
5 mins
-
Cook Time
5 mins
-
Servings
2
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Calories
201 kcal
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Course
Main Course, Appetizer
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Cuisine
American
Spinach Soup
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This creamy green soup is big on flavor, lean on calories and very easy on the wallet.
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Ingredients
- 1 pound (450g) zucchini cut into half moons, skin on
- ½ pound (220g) baby spinach
- 3 ½ cups (820ml) vegetable stock
- 1 ½ teaspoon minced ginger
- 3 garlic cloves minced
- 1 teaspoon onion powder
- salt to taste
- ½ cup (118ml) coconut milk
Instructions
Make On The Stovetop
- Add vegetable stock, zucchini, ginger, garlic, onion powder, and salt Into a large enough saucepan.
- Bring to a simmer and cook for about 10 minutes until the zucchini are tender.
- Add spinach leaves and simmer for a minute until they wilt.
- Turn off the heat, let soup cool and whizz until smooth with an immersion blender.
- Stir in the coconut milk, adjust seasonings, and serve.
Make In The Instant Pot
- Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder and salt, and spinach into the Instant Pot Insert.
- Pat down the spinach. Cover your Instant Pot, turn the valve to ‘sealing,’ select the pressure cook or manual button (dependent upon IP model), select high pressure and set the timer for 3 minutes.
- When done perform a quick pressure release and carefully open the lid.
- Let the Instant Pot Spinach Soup cool down a bit before carefully puréeing with an immersion blender.
- Stir in the coconut milk, adjust seasonings, and serve.
Equipments used:
Notes
- You will want to use fresh spinach rather than frozen spinach for better color and flavor. Chop your garlic finely to ensure it blends well with the soup. This will help create a smooth and creamy texture. The Zucchini Spinach Soup can be really hot, so make sure it cools down before you blend it. You can decant it into a blender to purée but be sure the soup has cooled. If you want a thicker soup, then remove about half to one cup of liquid before you purée. For the Instant Pot version, make sure the zucchini slices are submerged in the liquid. You may need to add a little more vegetable stock if needed. Cooking times do not include time for the Instant Pot to come to pressure.
- You will want to use fresh spinach rather than frozen spinach for better color and flavor.
- Chop your garlic finely to ensure it blends well with the soup. This will help create a smooth and creamy texture.
- The Zucchini Spinach Soup can be really hot, so make sure it cools down before you blend it.
- You can decant it into a blender to purée but be sure the soup has cooled.
- If you want a thicker soup, then remove about half to one cup of liquid before you purée.
- For the Instant Pot version, make sure the zucchini slices are submerged in the liquid. You may need to add a little more vegetable stock if needed.
- Cooking times do not include time for the Instant Pot to come to pressure.
- There are 7 WW Blue Plan SmartPoints in one serving.
Nutrition Information
Show Details
Calories
201kcal
(10%)
Carbohydrates
19g
(6%)
Protein
7g
(14%)
Fat
13g
(20%)
Saturated Fat
11g
(55%)
Sodium
1761mg
(73%)
Potassium
1365mg
(39%)
Fiber
5g
(20%)
Sugar
10g
(20%)
Vitamin A
11963IU
(239%)
Vitamin C
73mg
(81%)
Calcium
163mg
(16%)
Iron
6mg
(33%)
Nutrition Facts
Serving: 2Serving
Amount Per Serving
Calories 201 kcal
% Daily Value*
| Calories | 201kcal | 10% |
| Carbohydrates | 19g | 6% |
| Protein | 7g | 14% |
| Fat | 13g | 20% |
| Saturated Fat | 11g | 55% |
| Sodium | 1761mg | 73% |
| Potassium | 1365mg | 29% |
| Fiber | 5g | 20% |
| Sugar | 10g | 20% |
| Vitamin A | 11963IU | 239% |
| Vitamin C | 73mg | 81% |
| Calcium | 163mg | 16% |
| Iron | 6mg | 33% |
* Percent Daily Values are based on a 2,000 calorie diet.
Genuine Reviews
User Reviews
Overall Rating
5.0
3 reviews
Excellent
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