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Prep Time: 0 Minutes Cook Time: 1 Minutes |
Ready In: 1 Minutes Servings: 6 |
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This soup has the robust flavours of zucchini, spinach and basil. My Family loves this when vegetables are at their best in Summer or for that matter any time. It is my favourite soup to serve during the Holidays as it adds something special to the table. Read more . Enjoy! Ingredients:
2 tablespoons reduced calorie margarine |
2 cups chopped yellow onions |
4 medium sized zucchini chopped |
4 cups defatted chicken broth |
1 bunch fresh spinach (3/4 pound) please remove the stems |
12 large basil leaves (preferred) or 1 1/2 teaspoons dried basil |
salt & pepper, to taste |
1 tablespoon fresh lemon juice |
Directions:
1. 1. Melt margarine in a soup pot. Add onions; cook, covered for 20 minutes. Add zucchini; cook covered, 5 minutes.
2. 2. Add broth and bring to a boil. Reduce heat. Cook , covered, for 20 minutes.
3. 3. Remove from heat. Stir in spinach and basil. Cover. Let rest for 5 minutes.
4. 4. Cool. Puree' in a blender. Return to the soup pot. Season with Salt and Pepper. Simmer to heat through. Before serving, stir in fresh lemon juice.
5. Great with crusty bread and a nice glass of wine!
6. Delicious!
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