Zucchini and Spinach Soup

Zucchini and Spinach Soup
Photo by Brian Leatart


  • ¼ cup olive oil
  • 4 cups low-salt chicken broth
  • 1 12-ounce russet potato
  • 2 medium onions
  • 1 ½ pounds zucchini
  • 1 ½ cups cilantro
  • 1 6-ounce bag baby spinach leaves

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...

View full recipe at Epicurious


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