Spinach and Zucchini Soup

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For the holidays, we got a whole bunch of new kitchen gadgets and I’ve managed to use most of them so far except for the immersion blender! I was waiting until I found the perfect, healthy soup that would require one. I turned to the healthiest food blog I know for this one: 101 Cookbooks for her Spinach and Zucchini Soup!

It tasted so fresh! I’m not a huge fan of cilantro unless it’s concealed enough within other ingredients that it doesn’t takeover my taste buds. In this soup, it literally made the soup taste fresh and clean. I think my body felt better after consuming so much “good for you” food! The only bad thing in here was salt…and of course the bread and butter…but this was a conscious choice to ruin a perfectly healthy meal with the obvious accompaniment…and I don’t regret it. Even if it takes away some of the healthy cred I tried to establish with posting this recipe!

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This soup is hardy enough to eat as a meal, I think. I was full after one bowl….and many pieces of the beget (maybe that’s why I was so full…) Either way, this soup is delicious and chock-full of healthy ingredients that your body will love. I think anything that’s green has to be good for you right? And the soup turned out to be the prettiest shade of green I’ve seen! As always, my terrible iPhone pictures do it no justice…

Ingredients: 

  • 3 tablespoons extra-virgin olive oil
  • 2 cloves garlic, chopped
  • 2 medium onions, roughly chopped
  • big pinch of salt
  • 2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
  • 2 1/2 cups zucchini (2 medium), loosely chopped
  • 4 cups vegetable stock
  • 4 cups fresh spinach leaves, loosely packed
  • 1 cup cilantro, loosely chopped
  • one lemon

Directions: 

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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