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–+ servings
a bowl of ginger spinach soup with cress
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Spinach Soup

This creamy green soup is big on flavor, lean on calories and very easy on the wallet.
Course Appetizer, Main
Cuisine American, Western
Diet Gluten Free, Vegan
Prep Time 5 minutes
Cook Time 20 minutes
Servings 2
Calories 201kcal
Author Bintu Hardy

Equipment

Ingredients

  • 1 pound (450g) zucchini cut into half moons, skin on
  • ½ pound (220g) baby spinach
  • 3 ½ cups (820ml) vegetable stock
  • 1 ½ teaspoon minced ginger
  • 3 garlic cloves minced
  • 1 teaspoon onion powder
  • salt to taste
  • ½ cup (118ml) coconut milk

Instructions

Make On The Stovetop

  • Add vegetable stock, zucchini, ginger, garlic, onion powder, and salt Into a large enough saucepan.
  • Bring to a simmer and cook for about 10 minutes until the zucchini are tender.
  • Add spinach leaves and simmer for a minute until they wilt.
  • Turn off the heat, let soup cool and whizz until smooth with an immersion blender.
  • Stir in the coconut milk, adjust seasonings, and serve.

Make In The Instant Pot

  • Add vegetable stock, zucchini (making sure they are submerged), ginger, garlic, onion powder and salt, and spinach into the Instant Pot Insert.
  • Pat down the spinach. Cover your Instant Pot, turn the valve to ‘sealing,’ select the pressure cook or manual button (dependent upon IP model), select high pressure and set the timer for 3 minutes.
  • When done perform a quick pressure release and carefully open the lid.
  • Let the Instant Pot Spinach Soup cool down a bit before carefully puréeing with an immersion blender.
  • Stir in the coconut milk, adjust seasonings, and serve.

Notes

    • You will want to use fresh spinach rather than frozen spinach for better color and flavor.
    • Chop your garlic finely to ensure it blends well with the soup. This will help create a smooth and creamy texture.
    • The Zucchini Spinach Soup can be really hot, so make sure it cools down before you blend it.
    • You can decant it into a blender to purée but be sure the soup has cooled.
    • If you want a thicker soup, then remove about half to one cup of liquid before you purée.
    • For the Instant Pot version, make sure the zucchini slices are submerged in the liquid. You may need to add a little more vegetable stock if needed.
    • Cooking times do not include time for the Instant Pot to come to pressure.
  • There are 7 WW Blue Plan SmartPoints in one serving.

Nutrition

Calories: 201kcal | Carbohydrates: 19g | Protein: 7g | Fat: 13g | Saturated Fat: 11g | Sodium: 1761mg | Potassium: 1365mg | Fiber: 5g | Sugar: 10g | Vitamin A: 11963IU | Vitamin C: 73mg | Calcium: 163mg | Iron: 6mg