Zucchini and spinach soup with cilantro
8 servings
25 minutes
This zucchini and spinach soup with cilantro is a light and aromatic dish reflecting the traditions of Russian cuisine. Its delicate texture, rich flavor of greens, and soft notes of potato make it an ideal choice for a light lunch or dinner. Olive oil adds depth to the taste, while cilantro brings freshness and a hint of spiciness. The broth ties the ingredients into a harmonious whole, and spinach enriches the soup with beneficial vitamins. The history of such soup roots back to rural Russian kitchens where vegetable dishes were valued for their simplicity and richness. It is served as a standalone dish, complemented by fresh bread or sour cream to highlight the creamy flavor notes. The magnificent balance of freshness and nutrition makes this soup a versatile choice any time of year.
1
Heat olive oil in a large pot over medium heat. Add finely chopped onion and sauté until soft for 8 minutes. Add sliced zucchini and thinly sliced potatoes. Stir.
- Olive oil: 0.3 glass
- Onion: 2 heads
- Courgette: 700 g
- Potato: 350 g
2
Pour in the broth, bring to a boil, cover with a lid, reduce the heat, and simmer for 15 minutes until the potatoes are soft.
- Chicken broth: 4 glasss
3
Pour the soup into a blender and add cilantro and spinach. Blend until smooth (it's better to blend in batches and transfer to a pot) and pour into the pot. Season with salt and pepper to taste and dilute with more broth if the soup is too thick. Heat before serving.
- Chopped cilantro (coriander leaf): 1.5 glass
- Fresh spinach leaves: 170 g
- Salt: to taste
- Ground black pepper: to taste
