We’ve got some very exciting news! We’re starting a new weekly series of healthy, delicious, simple sustainable recipes! We’ll be creating everything from breakfast to lunch to dinner and even snacks. So keep an eye out for our Meatless Monday recipes!
This week we’re starting things off with what may be the easiest, low-maintenance soup that you’ve ever made in your life. It’s packed full of veggies that are all in season right now (and most of the year), meaning you can go right down to your local farmers market and pick ‘em all up and have your soup ready in under an hour.
We totally encourage adding or taking out any ingredients you want! Add some jalapeño for a spicy kick or substitute kale for spinach—the world is your oyster!
Makes 5 servings
2 medium green zucchini - chopped
3 cloves garlic - roughly chopped
1 whole large yellow onion - chopped
1 bag spinach
1 tbsp olive oil
3 cups veggie broth
Salt and pepper to taste
Heat olive oil in a medium pot over medium-high heat. Add garlic. Gently move the garlic around in the oil so it doesn’t burn. Once it’s fragrant (1-2 minutes) add your onion and cook until translucent and slightly browned.
Add zucchini and mix everything together. Then step away and let your zucchini brown up in the oil (leave it for about 45 seconds to a minute) and then mix again. Do this a few times until your zucchini starts getting a nice light brown color and starts to soften.
Add spinach and toss.
Add broth and allow veggies to simmer until tender (about 7 minutes).
Blend everything up (if you use a blender make sure to uncover that hole on top of the lid to allow the steam to escape).
Serve hot or chilled with croutons and/or your favorite fresh herbs!
What other vegetables do you love to make soups with? Let us know in the comments!