Wednesday, October 5, 2011
Recipe Source: Mirien's Kitchen
3 Tbs. olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp. salt
3 potatoes, peeled & cubed
2 medium zucchini, diced
4 cups chicken broth
4 cups fresh spinach leaves (I used a 5-ounce bag)
1 cup fresh cilantro leaves
1 lemon (don't skip)
Desired toppings: sour cream, croutons, crumbled bacon, shredded cheese
Directions: Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.
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