Winter Green Soup

[Guest guest]

Winter Green Soup

 

2 tbsp olive oil

2 cup chopped yellow onions

4 medium-sized zucchini, chopped

4 cups vegetable stock

1 (10-oz.) package frozen chopped spinach, thawed and drained.

1 1/2 tsp dried basil

Salt to taste (pepper optional)

1 tbl fresh lemon juice

 

Melt margarine in soup pot. Add onions; cook, covered, for 20 minutes. Add

zucchini; cook, covered 5 minutes. Add stock and bring to a boil. Reduce heat.

Cook, covered for 20 minutes. Remove from heat. Stir in spinach and basil.

Cover. Let rest for 5 minutes. Cool. Puree in a blender. Return to soup pot.

Season with salt. Simmer to heat through. Before serving stir in lemon juice.