Zucchini Spinach Soup

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With the cooler weather of late-summer/early fall, soup is starting to sound good, isn’t it?

This easy, delicious soup makes great use of plentiful late-summer zucchinis, and the addition of cauliflower and chicken bone broth make it heartier and more satisfying. It’s a wonderful pairing of the fresh flavors of summer and the richer flavors of fall, making it a delightful change of season soup. Pair it with the protein entrée of your choice – such as my Mustard-Crusted Fish, Jamaican Jerk Chicken, or Lime-Marinated Flank Steak for a simple, satisfying meal that is Paleo, low carb and Whole30 friendly.

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Zucchini Spinach Soup

Prep Time10 minutes
Cook Time20 minutes
Total Time30 minutes
Course: Soup
Keyword: low carb, paleo, whole30
Servings: 6
Calories: 121kcal

Ingredients

  • 3 Tbsp avocado oil or butter, ghee, tallow or lard
  • 1 Tbsp minced garlic
  • ⅓ onion chopped
  • 1 tsp Redmond's Real Salt or to taste
  • ½ pound cauliflower (1 small head) chopped
  • 2 medium zucchinis chopped
  • 4 cups chicken bone broth
  • 10 oz spinach frozen, chopped
  • 1 cup cilantro chopped
  • 1 Tbsp lemon juice ½ lemon
  • ground black pepper to taste

Instructions

  • Heat a large pot over medium heat for 1 minute, then add the oil/butter/fat.
  • Add the garlic, onions, and salt and sauté for a few minutes until onion begins to soften.
  • Add the cauliflower, zucchini, and bone broth.
  • Raise heat to medium-high and bring mixture to a simmer, then cook until vegetables are tender, about 10 minutes.
  • Add the spinach, and cook for 2-3 minutes until spinach is soft.
  • Add the cilantro, lemon juice and pepper, and stir to combine.
  • Purée with an immersion blender until smooth. If you don't have an immersion blender, then allow soup to cool some, then blend in small batches in a blender until smooth. Be careful not to blend the soup when it is still hot, as it can explode!
  • Adjust salt and pepper to taste.
  • Spoon into bowls and serve.

Nutrition

Calories: 121kcal | Carbohydrates: 7g | Protein: 9g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 503mg | Potassium: 578mg | Fiber: 3g | Sugar: 3g | Vitamin A: 4742IU | Vitamin C: 46mg | Calcium: 72mg | Iron: 2mg