First new recipe of the New Year: Creamy Spinach Soup
Creamy Spinach Soup
Makes about 8 bowls
Six Yukon potatoes
Four zucchini
Two medium sizes yellow onions
Four cups fresh spinach
Four cups (give or take) vegetable broth
Black pepper
A few mushrooms
First chop the onions and place them in the large pot with about a cup or so of water, just enough to cover them. Turn the stove to medium heat and allow onions to simmer for three minutes or until soft.
Wash, peel, and chop the potatoes. Slice the zucchini.
Put the potatoes and zucchini into the pot with 6 cups of water and the vegetable broth. Stir.
Bring to boil for about a minute and turn down to medium low for 30 minutes.
Add the four cups of spinach to the pot, stir, and allow to cook for two minutes.
Blend soup in batches in a blender or food processor until creamy. Place back in pot and add chopped mushrooms and some freshly ground black pepper. Stir and heat until warm.
Then enjoy!
Makes about 8 bowls
Six Yukon potatoes
Four zucchini
Two medium sizes yellow onions
Four cups fresh spinach
Four cups (give or take) vegetable broth
Black pepper
A few mushrooms
First chop the onions and place them in the large pot with about a cup or so of water, just enough to cover them. Turn the stove to medium heat and allow onions to simmer for three minutes or until soft.
Wash, peel, and chop the potatoes. Slice the zucchini.
Put the potatoes and zucchini into the pot with 6 cups of water and the vegetable broth. Stir.
Bring to boil for about a minute and turn down to medium low for 30 minutes.
Add the four cups of spinach to the pot, stir, and allow to cook for two minutes.
Blend soup in batches in a blender or food processor until creamy. Place back in pot and add chopped mushrooms and some freshly ground black pepper. Stir and heat until warm.
Then enjoy!