Chilled zucchini and spinach soup in under 30 minutes
If I could eat one thing for the rest of my life, I’m pretty certain I’d choose soup.
While some reserve soups and stews for the cooler months, I enjoy it year-round.
During the summer months, I like to focus on including seasonal produce and keeping it light and easy to digest - all of which helps to optimize nutritional intake, digestion and energy.
Like most vegetable soups, this one is super easy to throw together. Made with just a handful of ingredients and ready in under 30 minutes.
And like all of my recipes, it’s made using all plant-based whole foods, designed to give you a boost of vitamins and nutrients, and incredibly light yet nourishing.
But what I love most about this soup is that you can enjoy it hot or cold!
For the most basic version of this dish, all you need is a few medium size tender zucchinis, a leek, spinach, cumin seeds, almond flour (which gives it the most delightful and creamy texture) salt and lime.
If you want to make a meal out of it, try throwing in some tofu cubes or blending it with additional flax or hemp seeds, which will give you an extra hit of protein and healthy fat to keep you feeling full and satiated.
As for garnishes, some of my favorites that go really well this are a drizzle of avocado oil, a spoonful of simple cashew cream sauce, toasted sesame seeds, chili pepper, sliced radish, a small handful of cilantro, and an extra squeeze of lime since it compliments cumin so well. Try one of them or all, or whatever you have on hand! Have fun with it.
Check out the full recipe below. Hope you love it as much as I do!
Chilled zucchini, spinach and leek soup
Prep Time: 5 minutes | Cook Time: 25 minutes
Ingredients:
1 tbsp of coconut oil or ghee (or water or vegetable broth if you prefer an oil-free version)
1 leeks (white parts only), sliced
3-4 medium size zucchinis, sliced
2 tsp mineral salt (1 tsp for sautéing + 1 tsp to add in before blending)
1 tbsp cumin seeds
5 cups of vegetable broth or water (or some combination of both)
3 extra large handfuls of baby spinach
3 tbsp almond flour
1 lime, juiced
Optional garnishes: drizzle of avocado oil, simple cashew cream sauce, chili pepper, toasted sesame seeds, sliced radishes or cilantro.
Directions
Place a large dutch oven on a medium heat. Add oil, ghee, broth or water to coat the dutch oven and prevent sticking.
Add leeks and sauté for 3 minutes (until leeks begin to sweat).
Stir in zucchini, cumin and 1 tsp salt. Mix well, for another 3-5 minutes.
Add liquids, bring to a boil, then add spinach; once boiling, reduce to low and simmer, covered, for 20-25 minutes.
Transfer to blender, add flour and additional tsp of salt. Blend on high until soup reaches a puree consistency.
Allow soup to cool.
Enjoy it warm, or allow it to sit on the stovetop or in the fridge for a chilled version. Serve with a squeeze of lime juice and other optional garnishes such as avocado oil, cashew cream sauce, toasted seeds and spices, cilantro or radishes.
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