Friday, May 27, 2011

Spinach Zucchini Soup

As a fan of soup and easy, yet healthy cooking, I have to recommend making this spinach zucchini soup from Healther VanVourous' IBS website. Of course, you don't have to have IBS to enjoy this soup. It only requires a few ingredients and is a great way to use those fresh garden zucchinis and easy-to-grow spinach. It's also a great way to get your green vegetables without stressing out about how to get those green vegetables. 


1/4 cup Olive Oil
1 1/2lbs zucchini (trimmed and cut into 1/2inch thick rounds)
1-2 (12oz altogether) russet baking potatoes, peeled and thinly sliced
4 cups of low sodium chicken broth (you can use more if you like a thinner soup)
1 6oz bag of baby spinach (or fresh from the garden)
1 onion chopped (I forgot this when I made the soup and it was fine)

Heat the oil over medium heat in a large pot. Add the onions and saute until soft (about 8 min.). Add zucchini and potatoes; stir to coat. Add the four cups of broth and bring soup to a boil. Reduce heat to medium low, cover, and simmer until potatoes are soft, about 20 minutes. Working in batches, puree soup in blender (I used a food processor) until smooth, adding some spinach to each batch. Always be careful when pureeing hot liquid. Return puree to the same pot and stir to incorporate with the broth. Thin with more broth if needed. Season soup with salt and pepper to taste (I skipped this part and just seasoned each bowl as I ate it- either way will work).

Spinach Zucchini Soup Before Meeting the Food Processor

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