The weather has started cooling down here and when that happens, I find myself longing for soup. In the past, I have to admit, I’ve almost always ripped open a packet of instant soup and made do with that. In the last couple of years though, I have tried out a couple of homemade soups and I’ve enjoyed them so much, I have decided to make a few more this year and to get that started I picked Sally’s Zucchini Spinach Soup for this month’s reveal. Oh what a recipe this is – delicious, warm and hearty. It is hard to believe that a recipe this simple can be so comforting. I’m enjoying the discovery that making soups at home, from scratch is not as complicated as I thought it would be. Thanks Sally, for a beautiful soup, which will make an appearance on our dinner table on many more occasions.
Zucchini Spinach Soup
1 tbsp olive oil
1 leek (white part finely sliced)
3 medium sized zucchini, slice thickly
1 can butter beans
4 cups water
2 cups baby spinach
Salt, to taste
Black pepper powder to taste
A dollop of yogurt
A squeeze of lemon juice
In a pot, heat the olive oil and add the sliced leek. ‘
Saute till the leek turns golden.
Add the zucchini slices.
Season with salt and pepper and saute till the slices get some colour on them, stirring every now and then.
Add the beans and let it cook for a couple of minutes.
Add the water (you could also use vegetable stock if you like).
Cover the pot and let it come to a boil over high heat.
Lower the heat and let it simmer for about 15 minutes or till the zucchini slices are tender.
Add the baby spinach leaves and stir. When the leaves wilt, you can take the soup off the stovetop.
I used an immersion blender to blitz this into a nice luscious soup. You could also use a blender if you don’t have an immersion blender. Irrespective of what gadget you use, please, please, please be cautious while blending the soup, because it is scalding hot.
Serve up hot with a squirt of lemon juice and a little dollop of yogurt.