Squash Soup Recipe ⇒ Creamy Spinach and Zucchini Soup

Pureed potatoes give this soup a rich taste and texture.

Ingredients

• 1 large onion, chopped
• 6 cups water, divided
• 3 potatoes, chopped
• 3 zucchini, sliced
• 1 tablespoon low-sodium soy sauce
• 2 cups tightly packed spinach leaves
• ground black pepper to taste
• ⅓ cup sliced fresh enoki mushrooms

Cooking Directions

1. Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
2. Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
3. Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
4. Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
5. Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

Nutrition Facts

• calories161.9
• carbohydrateContent36 g
• fatContent0.4 g
• fiberContent5.8 g
• proteinContent5.6 g
• saturatedFatContent0.1 g
• sodiumContent175.6 mg
• sugarContent4.5 g