A Creamy and Healthy Cauliflower, Zucchini, and Spinach Soup

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"This is a very light, healthy; yet, creamy soup. And very easy to prepare. Perfect to use with all those summer vegetables."

Original is 5 servings
  • Garnish:


  • Serving Size: 1 (610.4 g)
  • Calories 128.8
  • Total Fat - 4.3 g
  • Saturated Fat - 0.7 g
  • Cholesterol - 0 mg
  • Sodium - 900.4 mg
  • Total Carbohydrate - 20.6 g
  • Dietary Fiber - 4.4 g
  • Sugars - 8.6 g
  • Protein - 4.9 g
  • Calcium - 91.9 mg
  • Iron - 1.7 mg
  • Vitamin C - 87.9 mg
  • Thiamin - 0.1 mg

Step by Step Method

Step 1

Base ... Add the olive oil to a large soup pot, and bring to medium heat. Add the onion, leeks, garlic, and a pinch of both salt and pepper; then, saute until the vegetables are tender - about 5 minutes. You don't want them to brown too much, a little color is ok.

Step 2

Cauliflower and Zucchini ... Add the chicken broth, cauliflower, zucchini; and, bring to a boil. Reduce the heat to just under a boil (medium); and cook until the cauliflower is completely tender. About 10-15 minutes.

Step 3

Finish ... I like to use my immersion blender right in the pot for this step. But you can also use a regular blender; but, you may have to do this in a few batches. Puree the soup until it is completely smooth and creamy. Then, add the yogurt, parsley, dill, and season with plenty of salt and pepper to taste. Finally, add in the chopped spinach; and, continue to cook on medium low heat, just until the spinach is wilted; and everything is heated through (about 2-3 minutes).

Step 4

Serve and ENJOY! ... Ladle into serving bowls, and garnish with a few scallions, grated cheese, and a sprig of fresh dill.


No special items needed.

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