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Creamy Spinach and Zucchini Soup

Creamy Spinach and Zucchini Soup

  • Prep

    20 m
  • Cook

    45 m
  • Ready In

    1 h 5 m
IvoryAngel

IvoryAngel

Pureed potatoes give this soup a rich taste and texture.

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Ingredients {{adjustedServings}} servings

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Original recipe yields 4 servings

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Nutrition

Amount per serving ({{servings}} total)

  • Calories:
  • 162 kcal
  • 8%
  • Fat:
  • 0.4 g
  • < 1%
  • Carbs:
  • 36g
  • 12%
  • Protein:
  • 5.6 g
  • 11%
  • Cholesterol:
  • 0 mg
  • 0%
  • Sodium:
  • 176 mg
  • 7%

Based on a 2,000 calorie diet

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.
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Reviews

Julie Croy
3

Julie Croy

4/25/2012

Very good!

LindaT
1

LindaT

6/10/2013

I liked the idea of zucchini and spinach, but this is a very bland soup as is.. plan on needing to add some spices, in my opinion. I wasn't able to find enoki mushrooms so I used a few oyster mushrooms

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