Zucchini-Spinach Soup
Cuisine: American
Author: Epicurus.com Kitchens
Prep time: 20 mins
Cook time: 50 mins
Total time: 1 hour 10 mins
  • 3 zucchini, cut into 1/4' thick circles
  • 1 bunch spinach; * see note
  • 1 Tablespoon oil
  • 2 yellow onions; diced
  • 3 Russet potatoes; cubed
  • 6 Cups vegetable broth
  • 1 Tablespoon Kosher salt
  • 1/4 teaspoon ground black pepper
  1. Heat oil in a 3-quart saucepan. Add onions and cook for 6 to 8 minutes. Add zucchini, potatoes, and vegetable broth, bring to a boil, reduce heat, and simmer for 35 minutes. Add spinach, salt, and pepper, and cook 5 minutes more.
  2. Place half of the soup in blender or food processor and puree. Repeat with the other half. Reheat if needed and serve.
* Spinach should be thoroughly washed and spun dry, picked over to use only fresh leaves, no stems.
Recipe by Epicurus.com Recipes at https://www.epicurus.com/food/recipes/zucchini-spinach-soup/1274/