Spinach & Zucchini Veloute

20 min 4 servings


166 Kcal
5.8g Fat
22.5g Carbs
16.9g Net Carbs
6.3g Sugars
9.6g Protein


  • 2 large bunches of fresh spinach
  • 3 medium zucchini
  • 1 onion
  • 4 cloves of garlic
  • 1 tablespoon of olive oil
  • 3 tablespoons of arrowroot powder
  • 1 teaspoon of sea salt
  • 1/2 teaspoon of ground pepper
  • 2 cups or 500ml of chicken or vegetable stock


  1. Wash the spinach, dice the onion, cut the zucchini in medium size pieces, peel and crush the garlic.
  2. In a large pan, sauté the onion and garlic in the olive oil with the salt and pepper for 5 minutes on medium heat.
  3. Add the zucchini and sauté for a further 5 minutes.
  4. Add the roughly cut spinach and sauté for another 5 minutes.
  5. Add the arrowroot powder and stir on medium heat still until all the vegetables are well coated.
  6. Add the stock and bring to the boil. Simmer for 5 minutes and turn off the heat.
  7. Blend in a high power blender or food processor.
  8. Decorate with seeds or herbs. Serve and enjoy!


Yalda is a globally-recognized gut health and inflammation expert and the founder of Eat Burn Sleep.

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