Creamy Spinach and Zucchini Soup

Creamy Spinach and Zucchini Soup
  • 1 large onion, chopped
  • 6 cups water, divided
  • 3 potatoes, chopped
  • 3 zucchini, sliced
  • 1 tablespoon low-sodium soy sauce
  • 2 cups tightly packed spinach leaves
  • ground black pepper to taste
  • 1/3 cup sliced fresh enoki mushrooms


  1. Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
  2. Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
  3. Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
  4. Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
  5. Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

04/02/2018
Creamy Spinach and Zucchini Soup, recipe PT15M PT1H 5 455 calories

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