Spinach Zucchini Soup
Nutritional Info
- Servings Per Recipe: 8
- Amount Per Serving
- Calories: 121.5
- Total Fat: 5.3 g
- Cholesterol: 0.0 mg
- Sodium: 65.5 mg
- Total Carbs: 17.4 g
- Dietary Fiber: 4.3 g
- Protein: 2.9 g
View full nutritional breakdown of Spinach Zucchini Soup calories by ingredient
Introduction
This is a super healthy blended sou that is more than the sum of its parts! This is a super healthy blended sou that is more than the sum of its parts!Number of Servings: 8
Ingredients
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 large onion, roughly chopped
3 carrots roughly chopped
3 stalks of celery roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups water
4 cups fresh spinach leaves, loosely packed
one lemon
added lemon pepper and 21 seasoning salute
Directions
Spinach and Zucchini Soup Recipe
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 large onion, roughly chopped
3 carrots roughly chopped
3 stalks of celery roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups water
4 cups fresh spinach leaves, loosely packed
one lemon
added lemon pepper and 21 seasoning salute
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Add celery and carrots for 5-7 minutes. Stir in the potatoes and zucchini, saute a bit. Add the water/spices. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. Add spinach. Once it has wilted, blend in blender or with hand blender. Serve with drizzle of olive oil, lemon, salt.
Serves about 8.
Number of Servings: 8
Recipe submitted by SparkPeople user RHYTHMCSTORM.
3 tablespoons extra-virgin olive oil
4 cloves garlic, chopped
1 large onion, roughly chopped
3 carrots roughly chopped
3 stalks of celery roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups water
4 cups fresh spinach leaves, loosely packed
one lemon
added lemon pepper and 21 seasoning salute
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Add celery and carrots for 5-7 minutes. Stir in the potatoes and zucchini, saute a bit. Add the water/spices. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes. Add spinach. Once it has wilted, blend in blender or with hand blender. Serve with drizzle of olive oil, lemon, salt.
Serves about 8.
Number of Servings: 8
Recipe submitted by SparkPeople user RHYTHMCSTORM.
Member Ratings For This Recipe
-
CD12699125
