Cream Of Spinach And Courgette Soup Recipes

LIGHT AND CREAMY ZUCCHINI SOUP

Steps:

• Heat olive oil in a pot over medium heat. Cook and stir onion and carrots in hot oil until the onion is translucent, about 5 minutes. Add zucchini; continue cooking until the zucchini begins to soften, about 5 minutes more. Pour chicken broth over the zucchini mixture, place a cover on the pot, and bring to a boil and cook for 8 minutes. Stir spinach into the mixture; continue cooking until the zucchini is tender, about 2 minutes more.
• Mash the zucchini mixture with a potato masher until a desired texture is achieved. Pour potato soup into the zucchini mixture; bring to a simmer and cook for 5 minutes. Stir half-and-half and Pecorino Romano cheese into the zucchini mixture; stir. Continue cooking until heated through completely, 2 to 3 minutes.

ZUCCHINI AND SPINACH SOUP

Steps:

• Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)

CREAMY SPINACH AND ZUCCHINI SOUP

Steps:

• Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
• Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
• Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
• Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
• Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

CREAM OF SPINACH AND COURGETTE SOUP

Steps:

• Sauté the onion and courgette in the butter until the onion is transparent.
• Add potato, spinach, parsley and stock.
• Bring to boil, cover and simmer for 20 minutes.
• Liquidize and stir in cream, reheat if needed.

CREAM OF ZUCCHINI SOUP

Steps:

• Heat a large, heavy saucepan over medium heat. Add the butter and avocado oil. After butter has melted, stir in the onion. Cook onion until soft and translucent.
• Stir in the zucchini squash and oregano. Sprinkle lightly with salt (optional) and pepper. Don't overdo the salt as the feta and the stock will also add saltiness.
• Cook the squash until starting to soften, stirring frequently. Add the garlic and cook for about one minute. Pour the stock over.
• Cover the pot, leaving the cover slightly off center to allow steam to vent. Simmer until vegetables are soft, about 25 minutes. Stir in the feta cheese and allow to melt slightly. Puree the soup using an immersion blender, or in batches, using a traditional blender.
• Stir in the heavy whipping cream and simmer a few minutes. Taste and adjust seasoning if desired. Soup may be thinned with additional stock if desired.

EASY CREAMY ZUCCHINI SOUP

Steps:

• In a pot set over medium heat, melt the butter.
• Add the onion and garlic and sauté for 5 minutes until soft and translucent.
• Add the zucchini and basil then season with salt and pepper. Cook, stirring regularly, until the zucchini starts to soften.
• Pour in the stock and season with salt and pepper. Allow to simmer for another 10 minutes until the zucchini is soft.
• Transfer to a blender and add the baby spinach.
• Blend until the soup is completely smooth. Pour back into the pot then stir in the cream.
• Simmer for another 5-10 minutes then season with salt and pepper.
• Serve the soup in bowls with a swirl of cream and a spoonful of freshly grated Parmesan cheese.