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Gluten-Free Zucchini Soup
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Prep Time:
15 minutes
Total Time:
45 minutes
Zucchini, potato, and spinach soup - a creamy and satisfying dish for any meal.
Ingredients:
  • 2 medium zucchini
  • 1 tablespoon olive oil
  • 1 medium leek, light part only, chopped (1 1/2 cups)
  • 1 medium russet potato, peeled and diced (1 1/2 cups)
  • 3 cups vegetable broth
  • 1/2 teaspoon pepper
  • 4 cups baby spinach leaves (2 1/2 oz)
  • 1 cup fresh basil leaves
  • 6 tablespoons plain low-fat yogurt
Instructions:
  • Preheat your oven to 400°F and generously spray a cookie sheet with cooking spray.
  • Thinly slice 1 zucchini into 12 slices. Chop the rest of the zucchini to get about 4 cups. In a large Dutch oven, heat oil over medium heat until hot. Sauté leek for about 3 minutes until it starts to soften. Add the chopped zucchini and potato, cook for 1 minute. Pour in vegetable broth and pepper, bring to a simmer. Cook for 15 to 20 minutes until potatoes are tender. Add spinach leaves and cook until they just start to wilt.
  • Place the zucchini slices on a baking sheet and bake for approximately 10 minutes, or until they begin to turn a lovely golden brown on top. Set them aside until you are ready to serve.
  • Take the soup off the heat, mix in basil, pour into a blender, blend until smooth. Serve in 6 bowls, garnish each with zucchini slices, and add a dollop of yogurt on top.

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