Zucchini and Spinach Soup
Photo by Brian Leatart
Ingredients
- ¼ cup olive oil
- 1 6-ounce bag baby spinach leaves
- 4 cups low-salt chicken broth
- 1 12-ounce russet potato
- 1 ½ pounds zucchini
- 2 medium onions
- 1 ½ cups cilantro
Heat oil in large pot over medium heat. Add onions; sauté until soft, about 8 minutes. Add zucchini and potato; stir to coat. Add 4 cups broth and bring soup to boil. Reduce heat to medium-low, cover, and simmer until potato is soft, about 15 minutes. Working in batches, puree soup in blender unt...
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