Here's a soup recipe I made today

[Guest guest]

Spinach and Zucchini Soup

 

I made this today, mmmmm delicious! It comes from 101cookbooks.com

I used italian parsley in place of the cilantro. A definite keeper!

 

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.