Appetizers / Soups / Salads

Spinach Artichoke Cheese Soup (with zucchini) is for Lunch.

Spinach Artichoke Cheese Soup (with zucchini) takes 15 minutes to prepare.

Spinach Artichoke Cheese Soup (with zucchini) takes 20 minutes to cook.

Spinach Artichoke Cheese Soup (with zucchini) makes 2 servings.

The ingredients for Spinach Artichoke Cheese Soup (with zucchini) are:

For this recipe I used:
* 1 big slice of onion
* 1 large clove garlic
* 1/2 jalapeno pepper
* 1/2 medium zucchini
* 3/4 cup cauliflower
* 1 cup spinach
* 3 canned artichoke hearts, cut into smaller pieces
* 1 cup vegetable broth
* 2 1/2 oz shredded mozzerella cheese

Here is how you make Spinach Artichoke Cheese Soup (with zucchini):

Saute onion, garlic, and jalapeno in olive oil. Add 1 cup vegetable broth to the pan (I use a sauce pan for the sauteeing, and just make the soup right in there), bring to a simmer and add the cauliflower, cut into small pieces. Cook until cauliflower is done, allow to cool, and then puree the whole mess in food processor or blender. ***Note: You could also use an immersion blender, and skip the cooling. I was too tired to think of that.Return to heat, and add spinach, zucchini, artichokes, and cheese. Experiment with seasonings - I added cayenne pepper, and it was good to go!Number of Servings: 2Recipe submitted by SparkPeople user 50SGRANNY.

The nutritional information for Spinach Artichoke Cheese Soup (with zucchini) is:

• Servings Per Recipe: 2
• Amount Per Serving
• Calories: 229.2

• Total Fat: 12.8 g
• Cholesterol: 20.6 mg
• Sodium: 727.8 mg
• Total Carbs: 17.9 g
• Dietary Fiber: 6.6 g
• Protein: 13.9 g