This is an awesome recipe that I have made many times for our family and I usually serve it with homemade warm bread or biscuits with a dollop of yogurt. Roasted pumpkin seeds known as pepitas can be added for a little brunch in your soup.
As you may notice in the pictures below, I am using my dutch oven...again. If you seriously don't have one, I would highly, highly HIGHLY recommend you invest in one. You will love it! It has gotten us through some very warm winter nights and it can go on the stove top or in the oven. It will be your best cooking friend! Believe me!
**The recipe comes from one of my favorite vegetarian blogs called 101 Cookbooks. You can check out Heidi's blog here.
Soup Recipe
Serves: 6 Prep: 15 minutes Cooking Time: 15 minutes
(Printable Recipe)
3 TB olive oil
2 garlic cloves, minced
2 onions, chopped
pinch of salt
(Printable Recipe)
3 TB olive oil
2 garlic cloves, minced
2 onions, chopped
pinch of salt
2 1/2 cups potatoes (approx 2-3 medium) cut into small cubes
2 1/2 cups zucchini (2 medium), chopped
2 1/2 cups zucchini (2 medium), chopped
4 cups vegetable or chicken broth/ stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro
1 lemon
Yogurt and pepitas for garnish (optional)
1. Heat olive oil in a heavy large soup pot over medium-high heat. Add garlic and onions and saute for 2 minutes. Add a pinch of salt.
2. Pour in potatoes and zucchini.
3. Add broth and bring to a simmer. Cook until potatoes have softened, between 10-15 minutes with the lid on. Add spinach. Watch it wilt. Then add cilantro.
4. Take off burner and either puree with a hand blender or pour into a standing blender until smooth. Stir in the juice of 1 lemon. Adjust seasoning as necessary. Top with yogurt and pepitas if so desired. Enjoy! -------------------------
Plan and Prep Ahead
~Chop vegetables ahead of time. This will save you a TON of time in prep.
~You can even make the whole soup ahead of time, store in fridge then reheat! Voila!
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4 cups fresh spinach leaves, loosely packed
1 cup cilantro
1 lemon
Yogurt and pepitas for garnish (optional)
1. Heat olive oil in a heavy large soup pot over medium-high heat. Add garlic and onions and saute for 2 minutes. Add a pinch of salt.
Plan and Prep Ahead
Here are some helpful techniques to make life a little easier once dinner time hits. These tips will especially help those that work full-time and don't have a lot of time to prepare dinner.
~Chop vegetables ahead of time. This will save you a TON of time in prep.
~You can even make the whole soup ahead of time, store in fridge then reheat! Voila!
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Who likes to CHANGE IT UP?
~Use parsley instead of cilantro.
~Try shallots instead of onion.
~Try with different veggies, like carrots, squash, sweet potato, etc.
~Try shallots instead of onion.
~Try with different veggies, like carrots, squash, sweet potato, etc.
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