Spinach and Zucchini Soup
773
  Timings 15 min(s) 20 min(s) 35 min(s) This recipe can be serve by One Person |
Ingredients
- 2 1/2 cups zucchini loosely chopped
- 2 1/2 cups potatoes cut into 1/2-inch cubes
- big pinch salt
- 2 medium onions roughly chopped
- 2 cloves garlic chopped
- 3 tablespoons extra-virgin olive oil
- 4 cups vegetable stock
- 4 cups fresh spinach leaves loosely packed
- 1 cup cilantro loosely chopped
- one lemon
Method
- 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.
- Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
- Stir in the spinach, and wait for it to wilt, just ten seconds or so.
- Now stir in the cilantro. Puree with a hand blender until smooth.
- Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed.
- Finish with a drizzle of olive oil and serve.
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