Tuesday, September 17, 2013

Weekly Recipe #132: Spinach Zucchini and Potato Soup

by Jessica Lahrs, Open Arms Client Services Assistant and volunteer St. Joseph Worker. 

I made this recipe last night for eight people. It was a big hit even among the picky eaters. It is a nice soup because I was able to set out a plethora of seasonings and people could flavor it anyway they wanted ((people at my house mainly chose Sriracha (hot sauce)). I paired it with some baguettes for dipping. If you are looking for a creative way to use up your garden's zucchini give this a try! 

Photo by Jessica Lahrs
Spinach Zucchini and Potato Soup
Adapted from 101 Cookbooks
(Servings 10)

Ingredients 7 ½ tbsps extra virgin olive oil
5 cloves garlic, chopped
4 medium onions, roughly chopped
3 pinches salt
4 medium potatoes, loosely chopped
3 medium zucchini, loosely chopped
10 cups vegetable stock
9 oz. package fresh spinach
2 ½ cups cilantro, loosely chopped
¼ cup lemon juice, or to taste

Instructions:1. In a large pot pour in the olive oil and place over medium heat.

2. Once the oil is hot, but not smoking, add the garlic and onions and sauté for a few minutes along with a pinch of salt. Just until they soften up a bit.

3. Stir in the potatoes and zucchini. Then add the vegetable stock. Bring to a simmer and cook until the potatoes are soft. This will take between ten and fifteen minutes.

4. Add the spinach and stir until they wilt. This will only take about ten seconds. Then add the cilantro.

5. Next step is to puree the mixture. A hand blender would be easiest, but I don’t own one so I used my blender. Blend the mixture until it is smooth.

6. Add lemon juice and salt to taste.

**This soup goes well with many different seasonings. I added a little Sriracha (hot sauce) to mine to give it a little kick. Since it is mainly vegetables it can be flavored anyway you like, go ahead and be creative!

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