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Zucchini Soup Recipe

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This recipe for Zucchini Soup is from The Bielawski Family Cookbook , one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
3 tablespoons extra-virgin olive oil, plus more for drizzling
3 cloves garlic, chopped
2 medium onions, roughly chopped
1 serrano chile pepper, stemmed (optional)
3/4 teaspoon fine grain sea salt
2 medium russet potatoes, peeled and cut into 1/2-inch cubes
2 medium zucchini, cut into 1/2-inch cubes
4 cups vegetable broth
4 cups fresh spinach leaves (or kale), loosely packed
1 cup cilantro, loosely chopped
Directions:
Directions:
In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot, add the garlic, onions, and chile (if using). Sauté for a few minutes along with the salt. Keep going until the onions soften up and start to take on a bit of color. Stir in the potatoes and zucchini. Add the broth (or water and bouillon powder). The broth should barely cover the other ingredients. Bring to a gentle simmer and cook until potatoes are soft throughout, 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Remove from heat. Puree with a hand blender until smooth, or alternately, transfer to a high-speed blender. Taste and add more salt to taste if needed. Finish with a drizzle of olive oil, any toppings, and serve.
Number Of Servings:
Number Of Servings:
6
Preparation Time:
Preparation Time:
30 minutes

 

 

 

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