Appetizers / Soups / Salads

Creamy Spinach Zucchini Soup is for Soup.

Creamy Spinach Zucchini Soup takes several minutes to prepare.

Creamy Spinach Zucchini Soup takes several minutes to cook.

Creamy Spinach Zucchini Soup makes 8 servings.

The ingredients for Creamy Spinach Zucchini Soup are:

Small/Medium Zuchhini - 2
Small Russet Potato - 1
Frozen Spinach - 5 oz
Onion - 1 large
Garlic - 2-3 cloves crushed then finely chopped
Salt and Pepper to taste
Chicken Stock (or broth) - 32 oz
Optional: red pepper flakes or cayenne for heat
Optional: 1/4 cup fresh cilantro or parsley

Here is how you make Creamy Spinach Zucchini Soup:

Peel the zucchini and potato, if desired. Chop thin slices. Sautee the onions in a large pot with olive oil and a pinch of salt. Add the garlic and sautee over medium until onions are translucent. Add the stock, sliced veggies, seasonings, but not the spinach. Bring to a boil and reduce heat to low or medium. Let simmer for at least 30 min and up to an hour, or until the potato and zucchini are so soft they fall apart when touched. Add frozen spinach. Put in the blender to chop up the spinach and veggies to make it creamy, or serve it chunky. Makes about eight 1-cup servings.

The nutritional information for Creamy Spinach Zucchini Soup is:

• Servings Per Recipe: 8
• Amount Per Serving
• Calories: 86.1

• Total Fat: 3.7 g
• Cholesterol: 0.0 mg
• Sodium: 302.8 mg
• Total Carbs: 12.2 g
• Dietary Fiber: 1.6 g
• Protein: 2.2 g

The dietary needs meet for Creamy Spinach Zucchini Soup is Low Fat