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.
Zucchini Spinach Soup
- 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
- 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.