How to prepare Spinach soup recipe
Spinach and Zucchini Soup Recipe
I prefer to use a light tasting vegetable stock here, nothing too
overpowering. If you'd like a richer version of this soup feel free
to finish the soup with a splash of cream, or a dollop of creme fraiche
or plain yogurt in place of the finishing drizzle of olive oil.
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
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.
Serves about 6.
Your Spinach soup recipe is ready now
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