Salt and Pepper to taste (I didn't add salt, just pepper)
32 oz Chicken Stock (or broth) (I used low sodium broth)
Optional- red pepper flakes, cayenne pepper, or hot sauce 1 tsp
Optional- 1/4 cup fresh cilantro, chopped (for a nice summer-outdoor-picnic flavor)
Instructions
Peel the zucchini and potato, if desired. Chop thin slices.
Saute the onions in a large pot with olive oil and a pinch of salt. Add the garlic and saute over medium until onions are translucent.
Add the stock, sliced veggies, seasonings, but not the spinach. Bring to a boil and reduce heat to low or medium. Let simmer for at least 30 min and up to an hour, or until the potato and zucchini are so soft they fall apart when touched. Add frozen spinach.
Put in the blender to chop up the spinach and veggies to make it creamy, or serve it chunky. Makes about eight 1-cup servings.
SIDE NOTE I added 1 cup cooked quinoa and 8 oz cooked chicken (not included in nutritional info) to make a full meal. VERY good!
Calories- 102 Fat- .3 g Sodium- 107.2 mg Carbs- 20 g Fiber- 3 g Sugars- 3.1 g Protein- 5.3 g
Serving
Suggestions
4
Originally Submitted
11/9/2011
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