Courgette And Spinach Soup​ UK

This easy Courgette and Spinach Soup is a quick and nutritious meal that’s both creamy and comforting. Made with simple, common ingredients, it’s perfect for using up vegetables in your fridge. Enjoy it warm or chilled, and add a sprinkle of crispy croutons for an extra crunch!

Ingredients Needed

• 2 tbsp extra virgin olive oil
• ½ medium white onion, roughly diced
• 1 medium courgette (zucchini), roughly diced
• 1 clove garlic, roughly chopped
• 1 tsp ground cumin
• 720 ml (3 cups) vegetable stock
• 15 g (½ oz) fresh mint
• 60 g (2 cups) baby spinach

How To Make Courgette And Spinach Soup​

1. Heat olive oil: Heat the olive oil in a large pan over low/medium heat. Add the onions and courgette (zucchini) and cook gently for a minute or so.
2. Add garlic and cumin: Add garlic and cumin and stir well. Cook for a few minutes longer until the courgette (zucchini) is just tender and starting to brown a little.
3. Add stock: Add the vegetable stock and bring to a gentle boil. Simmer for 5-6 minutes until the courgette (zucchini) has softened.
4. Add mint and spinach: Remove from the heat and stir through the fresh mint and baby spinach.
5. Blend soup: Transfer the mixture to a blender and blend until smooth. Serve warm or chilled.

Recipe Tips

• Adjust seasoning: Taste the soup before serving and add salt, pepper, or more cumin as needed to enhance the flavors.
• Blend thoroughly: For a super creamy texture, blend the soup until completely smooth. If you like some texture, pulse it a few times.
• Add more veggies: Feel free to mix in other vegetables like peas or carrots for added flavor and nutrition. Just adjust the cooking time accordingly.

How To Store And Reheat Leftovers?

• Refrigerate: First, let the leftover Courgette and Spinach Soup cool until it reaches room temperature. Then, transfer it to an airtight container and refrigerate. It will stay fresh for up to 3 days.
• Freeze: If you want to freeze the soup, let it cool completely, then pour it into a freezer-safe container. Seal it tightly and freeze for up to 3 months. To thaw, move the soup to the fridge overnight before reheating.
• Reheat: Pour the soup into a saucepan and heat over medium heat. Stir occasionally and cook for about 5-7 minutes until it reaches your desired temperature.

Nutrition Facts

Serving Size: 1 serving (approximately 200 grams)

• Calories: 400
• Total Fat: 14g
• Saturated Fat: 2g
• Cholesterol: 0mg
• Sodium: 320mg
• Potassium: 400mg
• Total Carbohydrate: 60g
• Dietary Fiber: 3g
• Sugars: 4g
• Protein: 12g

Try More Easy Soups:

• Easy Beetroot Soup Recipe Uk
• Sweetcorn Soup Recipe Uk
• Lasagne Soup Recipe Uk
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