SPINACH ZUCCHINI SOUP

Spinach Zucchini Soup is an excellent way to enjoy both spinach and zucchini. Simple ingredients like onion, garlic and fresh coriander add flavour and the potato provides the slight thickness. To elevate it to the next level, I suggest you serve it with a blob of chutney, pesto or flavoured oil. This soup is suitable for those on a vegan diet or for those who need gluten free soup.

📝 Ingredients

• 2 cups zucchini (cut into chunks)
• 2 cups spinach (chopped)
• 1/2 cup fresh coriander (chopped)
• 1/2 cup potato (peeled and chopped)
• 1 tbsp olive oil
• 2 cloves garlic (peeled and chopped)
• 2 cups water or stock
• 1 tbsp lemon juice
• 1 medium onion (peeled and chopped roughly)
• 1 tsp salt
• 1/4 tsp pepper
• 1/2 cup coriander (chopped with stalks)
• 1 clove garlic
• 1 small green chilli
• 4 tbsp olive oil
• 1/8 tsp salt

👨‍🍳 Instructions

1. 1--- PREPARATION OF SPINACH ZUCCHINI SOUP ---
2. 2Heat 1 tbsp of olive oil in a pan over medium heat.
3. 3Add onion and garlic and saute till the onion becomes a bit soft.
4. 4Add potato and zucchini and saute for 2 to 3 minutes.
5. 5Cover the pan and let the vegetables cook for 5 minutes. Do not add water.
6. 6Add the water or stock. Simmer the mixture till the potato is cooked.
7. 7Add fresh coriander and spinach. Mix well. Both will wilt because the mixture is hot.
8. 8Blend the soup mixture to a smooth consistency.
9. 9Switch on the heat. Add salt and pepper.
10. 10Allow the soup to become hot. Do not boil it. Gently heat it.
11. 11Add lemon juice just before serving.
12. 12--- PREPARATION OF CORIANDER CHUTNEY ---
13. 13Add coriander, garlic, chilli, salt and oil in a small food processor.
14. 14Process to a smooth paste.
15. 15Just before serving, add a spoonful of the chutney.
16. 16Serve the soup with extra lemon wedges.