Creamy Spinach and Zucchini Soup |
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Prep Time: 20 Minutes Cook Time: 45 Minutes |
Ready In: 65 Minutes Servings: 4 |
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Pureed potatoes give this soup a rich taste and texture. Ingredients:
1 large onion, chopped |
6 cups water, divided |
3 potatoes, chopped |
3 zucchini, sliced |
1 tablespoon low-sodium soy sauce |
2 cups tightly packed spinach leaves |
ground black pepper to taste |
1/3 cup sliced fresh enoki mushrooms |
Directions:
1. Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
2. Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
3. Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
4. Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
5. Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.
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