Creamy Spinach Zucchini Soup
IntroductionDelicious, creamy, green soup that tastes like it should be more calories! Delicious, creamy, green soup that tastes like it should be more calories!
Number of Servings: 8
Small/Medium Zuchhini - 2
Small Russet Potato - 1
Frozen Spinach - 5 oz
Onion - 1 large
Garlic - 2-3 cloves crushed then finely chopped
Salt and Pepper to taste
Chicken Stock (or broth) - 32 oz
Optional: red pepper flakes or cayenne for heat
Optional: 1/4 cup fresh cilantro or parsley
You can add 1 cup of cream or coconut milk at the end to give it an even creamier texture.
Peel the zucchini and potato, if desired. Chop thin slices. Sautee the onions in a large pot with olive oil and a pinch of salt. Add the garlic and sautee over medium until onions are translucent. Add the stock, sliced veggies, seasonings, but not the spinach. Bring to a boil and reduce heat to low or medium. Let simmer for at least 30 min and up to an hour, or until the potato and zucchini are so soft they fall apart when touched. Add frozen spinach. Put in the blender to chop up the spinach and veggies to make it creamy, or serve it chunky. Makes about eight 1-cup servings.