Zucchini Spinach Soup

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Servings: 4 Prep: 20 min Cook: 10 min Dairy Free Gluten Free Freezable Homestyle Immersion Blender Soup: Hot Stovetop Added 5 months ago Updated 5 months ago

Missing nutrition data for: Potatoes, Extra Virgin Olive Oil, Ground Black Pepper

Ingredients

2 onions

2 zucchinis

1 cup cilantro

2 medium potatoes ⚠

3 tablespoons extra virgin olive oil ⚠

2 teaspoons minced garlic

¾ teaspoon sea salt, plus more to taste

4 cups chicken broth

9 ½ ounces baby spinach

1 tablespoon lemon juice

ground black pepper, to taste ⚠

Instructions

1. Peel and roughly chop onions. Roughly chop zucchini and cilantro. Peel and cut potatoes into 1/2 inch cubes.

2. In a large pot over medium-high heat, add the olive oil. When the oil is hot, add the garlic, onions, and sea salt and sauté for a few minutes until they begin to soften.

3. Add the potatoes, zucchini, and broth. Bring to a simmer and cook until potatoes are tender when mashed with a fork - about 10-15 minutes.

4. Add the spinach, and wait about 10 seconds for it to wilt. Add the cilantro and lemon juice, and puree with an immersion blender until smooth.

5. Adjust seasoning with salt and pepper to your taste. Spoon into bowls and serve.