Recipe by IvoryAngel
"Pureed potatoes give this soup a rich taste and texture."
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low-sodium soy sauce
tightly packed spinach leaves
ground black pepper to taste
sliced fresh enoki mushrooms
I was looking for a recipe to use up some zucchini and spinach I had in the refigerator. This is a good starter but I agree with LindaT's comment about blandness. Perhaps the original recipe was designed to be low fat, low sodium but it doesn't have to be nearly so bland. Second time I made it I sauteed the onions and zucchini in a little canola oil and substituted vegetable broth for the water (about one inch over the tops of the vegetables). I skipped the soy sauce as I find its flavor overpowered the mild veggies and substituted rice wine vinegar for a little acid. I added salt, cumin, basil and some red pepper flakes for more spice. A much more flavorful version was the result in my opinion.
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
* Percent Daily Values are based on a 2,000 calorie diet.
Creamy Spinach and Zucchini Soup
Serving Size: 1/4 of a recipe
Servings Per Recipe: 4
Amount Per Serving
Calories from Fat: 4
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