Low Fat Spinach and Zucchini Soup Recipe Greener Ideal

Low Fat Spinach and Zucchini Soup Recipe Greener Ideal

Low Fat Spinach and Zucchini Soup Recipe Greener Ideal

📅04 December 2017, 19:50

This soup, while delightful warm, is meant to be served chilled.

Low-Fat Spinach and Zucchini Soup 1

Perfect for a mid-afternoon snack or the beginning of a meandering several-course summer meal, the soup is high in flavor but not in fat.

If wanting to make this soup completely vegan, substitute the non-fat yogurt with blended tofu.

  1. Sauté the onions and garlic in olive oil in a large soup pot, on medium-high heat, for 3 to 5 minutes. Deglaze the pot with the vegetable broth, scraping up all the brown bits.

  2. Add the rest of the ingredients, except the spinach, salt and yogurt. Simmer for 15 to 20 minutes, covered, on medium heat, until the soup is fragrant and the potato is soft.

  3. Add the spinach and simmer for another 2 minutes, until it is completely softened.

  4. Remove the soup from heat, allow to cool, and blend until smooth and silky. Chill the blended soup in the refrigerator. Mix in the yogurt before serving.

Nutritional Information
Calories: 250
Fat: 9g
Carbohydrate: 34g
Protein: 10g

Originally published June, 2013

Source: Greener Ideal

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