Spinach Artichoke Cheese Soup (with zucchini)
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 2
Ingredients
For this recipe I used:* 1 big slice of onion* 1 large clove garlic* 1/2 jalapeno pepper* 1/2 medium zucchini* 3/4 cup cauliflower* 1 cup spinach* 3 canned artichoke hearts, cut into smaller pieces* 1 cup vegetable broth* 2 1/2 oz shredded mozzerella cheese
Saute onion, garlic, and jalapeno in olive oil. Add 1 cup vegetable broth to the pan (I use a sauce pan for the sauteeing, and just make the soup right in there), bring to a simmer and add the cauliflower, cut into small pieces. Cook until cauliflower is done, allow to cool, and then puree the whole mess in food processor or blender. ***Note: You could also use an immersion blender, and skip the cooling. I was too tired to think of that.
Return to heat, and add spinach, zucchini, artichokes, and cheese. Experiment with seasonings - I added cayenne pepper, and it was good to go!
Number of Servings: 2
Recipe submitted by SparkPeople user 50SGRANNY.
Return to heat, and add spinach, zucchini, artichokes, and cheese. Experiment with seasonings - I added cayenne pepper, and it was good to go!
Number of Servings: 2
Recipe submitted by SparkPeople user 50SGRANNY.
Nutritional Info Amount Per Serving
- Calories: 229.2
- Total Fat: 12.8 g
- Cholesterol: 20.6 mg
- Sodium: 727.8 mg
- Total Carbs: 17.9 g
- Dietary Fiber: 6.6 g
- Protein: 13.9 g
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