Low-Fat Spinach and Zucchini Soup Recipe

Low-Fat Spinach and Zucchini Soup

This soup, while delightful warm, is meant to be served chilled.

Perfect for a mid-afternoon snack or the beginning of a meandering several-course summer meal, the soup is high in flavor but not in fat.

If wanting to make this soup completely vegan, substitute the non-fat yogurt with blended tofu.

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Low-Fat Spinach and Zucchini Soup Yum
Low-Fat Spinach and Zucchini Soup
Votes: 1
Rating: 5
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Nutrition Facts
Low-Fat Spinach and Zucchini Soup
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 3mg 1%
Sodium 920mg 38%
Potassium 730mg 21%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 12g
Protein 8g 16%
Vitamin A 11%
Vitamin C 48%
Calcium 25%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Prep Time 5 minutes
Cook Time 25 minutes
Servings
Ingredients
Low-Fat Spinach and Zucchini Soup
Votes: 1
Rating: 5
You:
Rate this recipe!
Nutrition Facts
Low-Fat Spinach and Zucchini Soup
Amount Per Serving
Calories 199 Calories from Fat 63
% Daily Value*
Total Fat 7g 11%
Saturated Fat 1g 5%
Polyunsaturated Fat 1g
Monounsaturated Fat 5g
Cholesterol 3mg 1%
Sodium 920mg 38%
Potassium 730mg 21%
Total Carbohydrates 28g 9%
Dietary Fiber 3g 12%
Sugars 12g
Protein 8g 16%
Vitamin A 11%
Vitamin C 48%
Calcium 25%
Iron 10%
* Percent Daily Values are based on a 2000 calorie diet.
Instructions
  1. Sauté the onions and garlic in olive oil in a large soup pot, on medium-high heat, for 3 to 5 minutes. Deglaze the pot with the vegetable broth, scraping up all the brown bits.
  2. Add the rest of the ingredients, except the spinach, salt and yogurt. Simmer for 15 to 20 minutes, covered, on medium heat, until the soup is fragrant and the potato is soft.
  3. Add the spinach and simmer for another 2 minutes, until it is completely softened.
  4. Remove the soup from heat, allow to cool, and blend until smooth and silky. Chill the blended soup in the refrigerator. Mix in the yogurt before serving.
    Low-Fat Spinach and Zucchini Soup 1
Recipe Notes

Originally published June, 2013