Zucchini and Spinach Soup

Zucchini and Spinach Soup Recipe from Oman with Chicken Broth and Brown Rice

Region / culture: Oman | Preparation time: 15 minutes | Cooking time: 50 minutes | Servings: 6

Introduction

Zucchini and Spinach Soup is a delicious and nutritious dish that is perfect for a light lunch or dinner. This soup is packed with fresh vegetables and flavorful spices, making it a healthy and satisfying meal option.

History

Zucchini and Spinach Soup is a popular dish in Mediterranean cuisine, where fresh vegetables are abundant and often used in cooking. This recipe has been passed down through generations and has evolved over time to include a variety of ingredients and flavors.

Ingredients

1 lb (454 g) zucchini
0.5 lb (227 g) spinach leaves
6 cups of chicken broth
0.5 cup of long-grain brown rice
1.5 cups chopped onions
3 tbsp butter
salt and black pepper, to taste
1 tsp powdered cumin (sanoot)

How to prepare

Wash, trim, and grate the zucchini.
Wash the spinach leaves and cut them into thin strips.
Bring the broth to a boil, then stir in the rice. Lower the heat, cover, and cook slowly until the rice is just tender, about 40 minutes.
In a large sauté pan, cook the onions in the butter until they are wilted and golden.
Stir in the zucchini and cook for a few more minutes, stirring occasionally.
Mix in the spinach and cook, stirring, until the spinach is barely wilted.
Set aside.
When the rice is cooked, stir in the zucchini mixture, heat through, and season with salt, black pepper, and cumin.
Thin with additional broth if desired.

Variations

Add cooked chicken or shrimp for added protein.
Substitute quinoa or couscous for the rice for a different texture.
Stir in a dollop of Greek yogurt or sour cream for added creaminess.

Cooking Tips & Tricks

Be sure to wash and trim the zucchini before grating it to remove any dirt or debris.

- Cutting the spinach into thin strips will help it cook evenly and blend well with the other ingredients.

- Cooking the onions in butter until they are golden will add a rich flavor to the soup.

- Season the soup with salt, black pepper, and cumin to enhance the flavors of the vegetables.

Serving Suggestions

Serve Zucchini and Spinach Soup with a side of crusty bread or a fresh salad for a complete meal.

Cooking Techniques

Grate the zucchini for a finer texture in the soup.

- Cook the rice separately before adding it to the soup to ensure it is cooked through.

Ingredient Substitutions

Use vegetable broth instead of chicken broth for a vegetarian option.

- Substitute olive oil for butter for a dairy-free version of the soup.

Make Ahead Tips

Zucchini and Spinach Soup can be made ahead of time and stored in the refrigerator for up to 3 days. Reheat on the stove or in the microwave before serving.

Presentation Ideas

Garnish Zucchini and Spinach Soup with a sprinkle of fresh herbs, such as parsley or cilantro, for a pop of color and flavor.

Pairing Recommendations

Serve Zucchini and Spinach Soup with a glass of white wine or a refreshing iced tea for a light and satisfying meal.

Storage and Reheating Instructions

Store any leftover Zucchini and Spinach Soup in an airtight container in the refrigerator for up to 3 days. Reheat on the stove or in the microwave until heated through.

Nutrition Information

Calories per serving

Each serving of Zucchini and Spinach Soup contains approximately 200 calories.

Carbohydrates

Each serving of Zucchini and Spinach Soup contains approximately 25 grams of carbohydrates.

Fats

Each serving of Zucchini and Spinach Soup contains approximately 8 grams of fats.

Proteins

Each serving of Zucchini and Spinach Soup contains approximately 5 grams of proteins.

Vitamins and minerals

Zucchini and Spinach Soup is rich in vitamins A, C, and K, as well as minerals such as potassium and magnesium.

Alergens

This recipe contains dairy (butter) and grains (rice), which may be allergens for some individuals.

Summary

Zucchini and Spinach Soup is a nutritious and low-calorie dish that is rich in vitamins and minerals. It is a great option for those looking to incorporate more vegetables into their diet.

Summary

Zucchini and Spinach Soup is a healthy and flavorful dish that is easy to make and perfect for a light meal. Packed with fresh vegetables and aromatic spices, this soup is sure to become a favorite in your recipe collection.

How did I get this recipe?

I recall the feeling of curiosity that overcame me when I found this recipe for zucchini and spinach soup. It was a cold winter day, and I was rummaging through an old cookbook that had been passed down to me from my own grandmother. As I turned the yellowed pages, I came across a handwritten note tucked into the back of the book. It was a recipe for a hearty and nutritious soup that combined two of my favorite vegetables - zucchini and spinach.

The note was written in a delicate script, with faded ink that showed its age. It was signed by a woman named Maria, and below her name were a few words that caught my eye: "From my grandmother's kitchen to yours." I felt a sense of connection to this mysterious Maria, as if she were reaching out to me from the past, sharing a piece of her family's culinary heritage.

Excited to try something new, I gathered the ingredients listed in the recipe and set to work in my own kitchen. The scent of garlic and onions sautéing in olive oil filled the air, mingling with the earthy aroma of the zucchini and spinach as they simmered in a pot on the stove. I could almost hear the voices of generations past whispering to me, guiding my hand as I stirred and seasoned the soup.

As the soup bubbled and thickened, I couldn't help but think about Maria and her grandmother. I imagined them cooking together in a cozy kitchen, sharing stories and laughter as they prepared meals to nourish their family. I wondered about the traditions and memories that were woven into this recipe, passed down through the years like a cherished heirloom.

When the soup was finally ready, I ladled it into bowls and garnished it with a sprinkle of Parmesan cheese and a drizzle of olive oil. The first spoonful brought a burst of flavor that danced on my taste buds - the sweetness of the zucchini, the earthiness of the spinach, and the richness of the broth all coming together in perfect harmony.

As I savored each spoonful, I felt a sense of gratitude for Maria and her grandmother, for sharing this recipe with me and allowing me to taste a piece of their history. I vowed to pass it on to my own grandchildren one day, along with the stories and memories that had been handed down to me.

And so, as I sat at my kitchen table, savoring the last drops of the zucchini and spinach soup, I knew that I had uncovered a treasure - not just a delicious recipe, but a connection to the past that would continue to inspire me in the kitchen for years to come.