RECIPE: Creamy Roasted Spinach, Carrot & Zucchini Soup

Carrot & Zucchini Soup.jpg

Nat teased us on Insta stories the other day with literally one slide that showed a tasty-looking soup cooking away on the stovetop and then that was it !! So we wanted to get it up on the website for those of you who want to make it for lunch or dinner while you’re still at home the next few weeks (or months… who knows  😬).

We’ve shared Nat’s pureed zucchini soup recipe in the past, but this one is a little different because it contains a potato and a whole box of spinach. It takes about a half hour to make (10 mins to prep and 20 mins to cook) and it’s the perfect side dish or light meal to have on a cool Spring day like today !

INGREDIENTS

  • 3 small zucchini - diced

  • 10 carrots - diced

  • 1 Yukon Gold potato - diced

  • Entire box of spinach

  • 1 clove of garlic

  • 0.5L of water or vegetable stock

  • thyme

  • olive oil

  • salt

  • pepper

DIRECTIONS

  1. Preheat oven to 200°C.

  2. Peel the carrots and the potato and then dice them, as well as the zucchini, into bite-sized pieces.

  3. Place the chopped veggies on a baking tray and drizzle the olive oil and spices over them. Roast them in the oven for 20-30 minutes.

  4. Once cooked, put all ingredients into a blender and blend until smooth (if it’s too thick you can add a bit more water) .

That’s it, that’s all ! Enjoy your soup !!

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