Creamy spinach zucchini and asparagus soup

Name: Creamy spinach zucchini and asparagus soup Recipe
Prep time: 20 min
Cook time: 40 min
Total time: 60 min
Yield: 6
Ingredients: 1 cup sliced Zucchini; 1 medium (2-1/4 to 3-1/4 dia.) Potato raw; 10 spear medium (5-1/4 to 7 lo Asparagus fresh; 2 cup Spinach fresh; .5 cup chopped Onions raw; 2 clove Garlic; 5 cup Homemade vegetable stock (by ABOGLESBEE); 3 sprigs Parsley

Minutes to Prepare: 20
Minutes to Cook: 40

Number of Servings: 6

Ingredients

1 cup, sliced Zucchini 1 medium (2-1/4" to 3-1/4" dia.) Potato, raw 10 spear, medium (5-1/4" to 7" lo Asparagus, fresh 2 cup Spinach, fresh .5 cup, chopped Onions, raw 2 clove Garlic 5 cup Homemade vegetable stock (by ABOGLESBEE) 3 sprigs Parsley

Directions

peel zucchini and potato, then slice. Cut asparagus into 1 inch bits. Saute onions in about 4 tbs. vegetable broth in a large pot. Add minced garlic and cook over medium heat until onions are translucent. Add the stock and simmer for about 30 minutes to an hour. Add spinach and allow to cool slightly. Pour into blender in small batches and chop until mixture is creamy.

Serving Size:�about 8-10 1 cup servings

Servings Per Recipe: 6

Nutritional Info Amount Per Serving

Calories: 69.2
Total Fat: 0.3 g
Cholesterol: 0.0 mg
Sodium: 62.2 mg
Total Carbs: 15.6 g
Dietary Fiber: 4.0 g
Protein: 2.6 g

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