Zucchini and Spinach Soup

Name: Zucchini and Spinach Soup
Prep time: 45 min
Cook time: 45 min
Total time: 45 min
Yield: 8
Cuisine: Global
Ingredients: 170 grams baby spinach leaves; 355 milliliters coarsely chopped cilantro; 946 milliliters (or more) low-salt chicken broth; 59 milliliters olive oil; 2 mediums onions, chopped; 340 grams russet potato, peeled, thinly sliced; 680 grams zucchini, trimmed, cut into 1/2-inch-thick rounds

Zucchini and Spinach Soup might be just the soup you are searching for. This recipe serves 8. One serving contains 143 calories, 5g of protein, and 8g of fat. If you have baby spinach leaves, cilantro, low-salt chicken broth, and It is a good option if you're following a gluten free, dairy free, whole 30, and vegetarian diet.

Instructions

Heat oil in large pot over medium heat.

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Cooking Oil

Equipment you will use

Pot

Add onions; sauté until soft, about 8 minutes.

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Onion

Add zucchini and potato; stir to coat.

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Zucchini

Potato

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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Salt And Pepper