Creamy Spinach and Zucchini Soup

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

Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
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.
Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

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Apr 25, 2012

Very good!

—butifulmom

1 Rating

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

Nutritional Information

Creamy Spinach and Zucchini Soup

Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories: 162
Calories from Fat: 4

* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
** Nutrient information is not available for all ingredients. Amount is based on available nutrient data.
(-) Information is not currently available for this nutrient. If you are following a medically restrictive diet, please consult your doctor or registered dietitian before preparing this recipe for personal consumption.