Fresh and flavorful--this "creamy" soup blends zucchini, potato and spinach together for a soup that can be a main dish or a starter.
Gluten-Free Zucchini Soup
- Prep Time 15 min
- Total 45 min
- Servings 6
- Ingredients 9
Ingredients
- 2 medium zucchini
- 1 tablespoon olive oil
- 1 medium leek, light part only, chopped (1 1/2 cups)
- 1 medium russet potato, peeled and diced (1 1/2 cups)
- 3 cups vegetable broth
- 1/2 teaspoon pepper
- 4 cups baby spinach leaves (2 1/2 oz)
- 1 cup fresh basil leaves
- 6 tablespoons plain low-fat yogurt
Instructions
-
Step1Heat oven to 400°F. Spray cookie sheet with cooking spray.
-
Step2Cut 12 thin slices from 1 zucchini. Chop remaining zucchini (about 4 cups). In large Dutch oven, heat oil over medium heat until hot. Add leek; cook about 3 minutes or until starting to soften. Add chopped zucchini and potato; cook 1 minute. Stir in vegetable broth and pepper. Heat to simmering; cook 15 to 20 minutes or until potatoes are cooked through. Stir in spinach leaves, and cook until just starting to wilt.
-
Step3Meanwhile, place zucchini slices on cookie sheet. Bake about 10 minutes or until starting to turn golden brown on top. Set aside until serving.
-
Step4Remove soup from heat. Stir in basil. Carefully place in blender. Cover; blend until pureed. Divide among 6 bowls; place a few slices zucchini on top of each. Top each with a tablespoon of yogurt.
Nutrition
100
Calories
3g
Total Fat
3g
Protein
15g
Total Carbohydrate
6g
Sugars
Nutrition Facts
Serving Size: 1 Serving
- Calories
- 100
- Calories from Fat
- 25
- Total Fat
- 3g
- 4%
- Saturated Fat
- 1/2g
- 3%
- Trans Fat
- 0g
- Cholesterol
- 0mg
- 0%
- Sodium
- 510mg
- 21%
- Potassium
- 500mg
- 14%
- Total Carbohydrate
- 15g
- 5%
- Dietary Fiber
- 2g
- 8%
- Sugars
- 6g
- Protein
- 3g
% Daily Value*:
- Vitamin A
- 60%
- 60%
- Vitamin C
- 20%
- 20%
- Calcium
- 8%
- 8%
- Iron
- 8%
- 8%
Exchanges:
0 Starch; 0 Fruit; 1/2 Other Carbohydrate; 0 Skim Milk; 0 Low-Fat Milk; 0 Milk; 1 1/2 Vegetable; 0 Very Lean Meat; 0 Lean Meat; 0 High-Fat Meat; 1/2 Fat;Carbohydrate Choice
1Tips from the Betty Crocker Kitchens
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