This intensely green soup is definitely not for the faint of heart. Packed with green vegetables and cilantro it makes for a simple lunch on it’s own or a great starter to a zucchini-centric dinner. Garnish it with a drizzle of olive oil, a swirl of plain yogurt or some chopped avocado and tomato for a pretty, easy and different way to eat a serving of green veggies.
I use white beans to thicken this soup, but potato or cream would work equally well. If using potato, cook it separately, blend the soup and then add the potato to the last batch and process for just a second or two to prevent it from becoming gummy.
Greeny Zucchini Soup
2 Tablespoons olive oil
2-3 cloves garlic, chopped
2 medium onions, chopped
1/4 teaspoon salt
1 15oz can white beans–cannelini, great northern, navy–rinsed and drained
2 medium or one monster zucchini, chopped
4 cups veggie or chicken broth or bouillon
8oz frozen spinach, thawed and drained
8oz frozen green peas, thawed
1 cup chopped cilantro
2 tablespoons lime or lemon juice
Garnish: plain yogurt, chopped tomato, avocado, olive oil
Heat a large, heavy bottomed pot over medium heat and add the olive oil. When the oil is hot but not smoking add the garlic and onions and cook for a few minutes along with the salt. When onions have softened add the beans, zucchini and broth. Simmer 10-15 minutes until zucchini is soft. Stir in the spinach, peas and cilantro and cook for a minute or so until spinach is soft and peas are heated through. Blend soup in batches in a regular blender or with a hand blender in the pot until mostly smooth. Stir in lemon or lime juice and taste for seasoning. Garnish with your choice of topping and serve warm with bread for dipping.Greeny Zucchini Soup