Zucchini Soup

Zucchini Soup

from 101cookbooks.com
6 servings

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

  1. 1

    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.

  2. 2

    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.