Creamy Spinach and Zucchini Soup Recipe - Allrecipes.com
Creamy Spinach and Zucchini Soup Recipe
  • READY IN ABOUT hrs

Creamy Spinach and Zucchini Soup

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"Pureed potatoes give this soup a rich taste and texture."

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Ingredients Edit and Save

Original recipe makes 4 servings Change Servings
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Directions

  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.
Kitchen-Friendly View
  • PREP 20 mins
  • COOK 45 mins
  • READY IN 1 hr 5 mins
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Reviews More Reviews

Apr 25, 2012

Very good!

 
Jun 10, 2013

I liked the idea of zucchini and spinach, but this is a very bland soup as is.. plan on needing to add some spices, in my opinion. I wasn't able to find enoki mushrooms so I used a few oyster mushrooms

 

2 Ratings

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Nutrition

  • Calories
  • 162 kcal
  • 8%
  • Carbohydrates
  • 36 g
  • 12%
  • Cholesterol
  • 0 mg
  • 0%
  • Fat
  • 0.4 g
  • < 1%
  • Fiber
  • 5.8 g
  • 23%
  • Protein
  • 5.6 g
  • 11%
  • Sodium
  • 176 mg
  • 7%

* Percent Daily Values are based on a 2,000 calorie diet.

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