Makes six servings
Prep time: 20 to 30 minutes
Cook time: 10 minutes
- 2 tbs. extra-virgin olive oil
- 1 yellow onion, diced
- ¾ tsp. sea salt, plus more to taste
- 2 cloves garlic, chopped
- 3½ lbs. zucchini, quartered lengthwise, then cut crosswise into ½-inch pieces
- ¼ tsp. red-pepper flakes or freshly ground black pepper
- 6 cups chicken or vegetable stock*
- 2 cups tightly packed baby spinach
- ½ cup loosely packed fresh basil leaves
- 1 tbs. freshly squeezed lemon juice, plus more if needed
- 2 tbs. plain, full-fat Greek yogurt
* Find Rebecca Katz’s Magic Mineral Broth recipe at “Magic Mineral Broth“.
- Heat the olive oil in a large skillet over medium heat, then add the onion and a pinch of salt. Sauté until golden, about six minutes. Add the garlic, zucchini, red-pepper flakes, and ¼ teaspoon salt, and sauté for four minutes.
- Pour in ½ cup of the stock to deglaze the pan, stirring to loosen any bits stuck to the bottom. Cook until the liquid is reduced by half, then remove from heat.
- Pour one-third of the remaining stock into a blender, add one-third of the zucchini sauté, as well as one-third of the spinach and of the basil, and blend until smooth. Transfer to a soup pot over low heat, and repeat the process two more times.
- Stir the lemon juice and the remaining salt into the soup. Taste — you may want to add an additional squeeze of lemon and a couple more pinches of salt.
- Allow the soup to chill in the refrigerator for two to three hours. Serve garnished with a dollop of Greek yogurt, or store in an airtight container in the refrigerator for up to five days.
Tip: In a hurry? Chill half the soup in the freezer for 15 minutes, then add it back to the rest of the soup and serve.