Creamy Spinach Zucchini Soup
- Number of Servings: 8
Ingredients
Small/Medium Zuchhini - 2Small Russet Potato - 1Frozen Spinach - 5 ozOnion - 1 largeGarlic - 2-3 cloves crushed then finely choppedSalt and Pepper to tasteChicken Stock (or broth) - 32 oz Optional: red pepper flakes or cayenne for heatOptional: 1/4 cup fresh cilantro or parsley
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.
Nutritional Info Amount Per Serving
- Calories: 86.1
- Total Fat: 3.7 g
- Cholesterol: 0.0 mg
- Sodium: 302.8 mg
- Total Carbs: 12.2 g
- Dietary Fiber: 1.6 g
- Protein: 2.2 g
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