Zucchini-Spinach Soup is a rich and flavorful vegetable dish, full of healthy vitamins.  A very nutritious potage you will enjoy.

Zucchini-Spinach Soup

Zucchini-Spinach Soup
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Soups and Stews
Cuisine: American
Serves: 6 servings
Ingredients
  • 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
Instructions
  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.
Notes
* Spinach should be thoroughly washed and spun dry, picked over to use only fresh leaves, no stems.

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