Zucchini and Spinach Soup |
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| Servings | Preparation Time | Cooking Time | Calories | % from Fat | Fat | Sodium | Carbohydrates | Protein | Cholesterol |
| 8 | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A | N/A |
| INGREDIENTS: | ||
| 1/4 cup olive oil | 2 medium onions, chopped | 1-1/2 pounds zucchini, trimmed, cut into 1/2-inch thick rounds |
| 1 12-ounce russet potato, peeled, thinly sliced | 4 cups (or more) low-salt chicken broth | 1 6-ounce bag baby spinach leaves |
| 1-1/2 cups coarsely chopped cilantro | ||
| 1 | Heat oil in large pot over medium heat. Add onions; saucte 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. |