Zucchini Spinach Soup

My daughter, most graciously sent this gluten free, delicious soup to me.  Of course, I am sharing it with you.   We had it for dinner tonight and it tasted like the richest, creamiest soup and yet it was all vegetable – no cream.

You will find this posted at Super Sundays.    This has now become Soup, Salad and Sammie Sunday.  With the hot weather, some may not want to make soup so we can submit sandwiches and salads.  I know, I am looking forward to the results.  Join us at Souper Sunday.  You will love Debbie from Hawaii who is running this friendly and productive group. 

Zucchini Spinach Soup

1 cup chopped onions
3 tablespoons olive oil
1 1/2  zucchini, peeled and cut into chunks
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart chicken soup or vegetable stock  (I used vegetable stock)
1 (10 oz) box chopped spinach, thawed and drained
salt
pepper

 In a pot heat oil and add onions. Cook until tender.

Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes.  

 

 

onions translucent - potatoes and zucchini starting to gently cook

 Add soup. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. 

 

 

Simmering away

Puree with immersion blender.  Leave out some vegetable pieces to put in the soup.  

 

left some chunky veggies unblended - threw in some seeds

 

I want more!

 Eat and enjoy.