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Spinach and Zucchini Soup PDF Print E-mail

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spinachsoup
                                 Photo: Soup – A Kosher Collection

By Pam Reiss,  Passover – A Kosher Collection

If you use vegetable stock, this is a great vegetarian alternative to chicken soup and matzo balls. If served immediately after cooking, it’s a vibrant green color that’s perfect for spring.

Ingredients:

2 Tbsp. | 30 mL olive oil
6 oz. | 170 g yellow onion, peeled and chopped (1 small)
3/4 tsp. | 4 mL salt
1/2 tsp. | 2 mL black pepper
1 1/2 lbs. | 680 g zucchini, trimmed and sliced ½-inch | 1-cm thick (4 small)
2 garlic cloves, peeled and sliced
4 cups | 950 mL chicken or vegetable stock
4 oz. | 115 g spinach leaves (2 cups | 475 mL packed)
2 Tbsp. | 30 mL fresh lemon juice

Directions:

Heat the olive oil in a large soup pot over medium heat. Add the onions, salt and pepper and sauté until the onions start to soften, 5-6 minutes.

Add the zucchini and cook another 2-3 minutes, just to get it started.  Then add the garlic and stock.

Cover and bring to a simmer, reduce heat to low and simmer gently for 5-6 minutes. Add the spinach, cover and cook another 2 minutes.

Use an immersion blender to puree the soup until smooth (or do it in small batches in a blender or food processor).

Add the lemon juice and stir to combine.  Serve on its own or with matzo balls.

Notes:

Yield:  Serves 6

Recipes: Passover, Soup, Spinach, Zucchini, Pare or Dairy, Kosher

 
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