Spinach Zucchini Soup
2-3 tablespoons olive oil
2 medium onions
4 cloves garlic
0-1 jalapeno pepper (depends how much you like spice)
4 cups vegetable stock, or broth
2-3 zucchinis, diced
2 sweet potatoes, peeled and diced
water, enough to cover vegetables
spinach, fresh (4 cups) or frozen (1 bag)
corn, frozen (1 bag) or canned (2, drained)
fresh parsley, 1 handful chopped
splash olemon juice
salt and pepper, to taste
1)Saute onions, garlic, and oil in large pot until soft. Add jalapeno pepper, saute for another minute. Then add vegetable stock, zucchini, potatoes, salt, pepper and enough water to cover veggies. Cook until potatoes are soft, about 20 minutes.
2) Add spinach, corn, and parsley. Cook for another minute.
3) Puree with hand blender (not mixer), or scoop into regular blender. If you use a regular blender, you will need a large bowl to pour the soup into as you puree it.
4) Once everything is pureed, then put all the soup back into the pot and add a splash of lemon juice. Serve and enjoy!
Source of recipe: This recipe was modified from one that I found at: http://www.101cookbooks.com/archives/spinach-and-zucchini-soup-recipe.html