Author Notes
This soup is green deliciousness and can be enjoyed any time of the year. It may not be a beautiful vibrant green after being pureed, but it sure is light, healthy, satisfying and full of flavor! —Always A Twist
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Ingredients
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1.5 pieces
Zucchini, chopped into large cubes
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10 pieces
Baby carrots
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2 pieces
Celery, chopped into 5-6 pieces
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3 pieces
Green Onions, chopped into a few pieces (or 1/4 white onion, chopped)
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4 ounces
Baby spinach
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2 pieces
Garlic cloves, smashed
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3 cups
Water
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3 pieces
Laughing Cow Swiss Cheese
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Pinch
Sea salt
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Pinch
Pepper
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1 tablespoon
Fresh chopped parsley
Directions
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In a deep soup pot toss in all ingredients except the parsley, sea salt, pepper and laughing cow cheese.
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Bring to a boil and then reduce heat to a simmer. Place a lid halfway on pot and simmer vegetables for 15-20 minutes.
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After about 20 minutes test a baby carrot to see if your soup is ready – you should be able to slice right through the carrot without any effort. If so, remove soup from heat; if the carrot isn’t quite ready, simmer for an additional 5 minutes.
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Allow soup to cool for 10-15 minutes.
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Transfer to a blender (If using Laughing Cow cheese, add wedges into blender at this point) and puree all the vegetables with the fresh parsley.
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Pour soup back into pot and add sea salt and pepper to taste
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Optional Garnish: Finely slice a couple scallions and sprinkle on top of soup. You can also serve a few garlic croutons on the side.
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