Ingredients
Scale
- 1 tablespoon olive oil
- 1 onion, chopped
- 2 carrots, diced
- 2 zucchinis, chopped
- 2 cups spinach leaves
- 3 celery stalks, sliced
- 4 garlic cloves, minced
- 4 cups vegetable broth
- Salt and pepper to taste
- Fresh herbs for garnish
Instructions
- Heat olive oil in a large pot over medium heat.
- Sauté onion, carrots, and celery until tender, about 5 minutes.
- Add garlic and cook for another minute.
- Pour in vegetable broth and bring to a boil.
- Stir in zucchinis and simmer for 10 minutes.
- Add spinach and cook until wilted, about 2 minutes.
- Season with salt and pepper, garnish with herbs, and serve hot.
Notes
- You can add other vegetables like bell peppers or beans for extra flavor and nutrients.
- This soup is perfect for meal prep and stores well in the fridge for up to 3 days.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Method: Stovetop
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1 bowl (250g)
- Calories: 150 Kcal
- Sugar: 8g
- Sodium: 600mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 4g
- Cholesterol: 0mg