CREAMY ZUCCHINI-SPINACH SOUP (HEALTHY!)
Creamy and satisfying without a drop of cream, or any dairy products! This is a yummy way to eat your veggies! Easily adaptable as vegetarian-just use vegetable stock! Recipe and picture from Mels Kitchen Cafe
Provided by Susan Din
Categories Other Snacks
Time 40m
Number Of Ingredients 10
Steps:
- 1. In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini. Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).
- 2. Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).
- 3. Transfer the mixture to a blender or use a stick blender and add the basil. Carefully blend until smooth. Pour the soup back into the pot.
- 4. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken. Bring back to a simmer for 1-2 minutes. It's ready to serve!
ZUCCHINI AND SPINACH SOUP
Categories Soup/Stew Onion Potato Appetizer Sauté Passover Quick & Easy Spinach Zucchini Winter Kosher Cilantro Bon Appétit Pescatarian Wheat/Gluten-Free Peanut Free Tree Nut Free Soy Free No Sugar Added
Yield Makes 8 servings
Number Of Ingredients 7
Steps:
- Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender until smooth, adding some spinach and cilantro to each batch. Return puree to same pot. Thin with more broth by 1/4 cupfuls, if desired. Season soup with salt and pepper. (Can be made 1 day ahead. Chill until cold, then cover and keep refrigerated. Rewarm soup before serving.)
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