Zucchini-Spinach Soup

By Master Chef on September 4th, 2019 · In Budget Cooking, Dinner, Herbs and Spices, Luncheon, Meals, Regional and Ethnic, Soups and Stews, Techniques, Vegetables

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

Zucchini-Spinach Soup

Prep time

20 mins

Cook time

50 mins

Total time

1 hour 10 mins

Author: Epicurus.com Kitchens

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

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.
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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