Spinach and Zucchini Soup Recipe

The Othaim boys went to Hyperpanda Supermarket last night and I bought some zucchini. I made a nice roasted vegetable soup two nights ago and I'm now on the soup roll.

Zucchini brings me back to Belgium, where I first tasted a soup made from this vegetable. I was with the UP Filipiniana Alumni Dance Group participating in folkloric dance & music festivals around France, Belgium and Switzerland. This is not the exact recipe of my foster mother. I just googled it and picked a website from the list. Sounds light and healthy.

A recipe from 101 Cookbooks by Heidi Swanson

INGREDIENTS
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.

Serves about 6.

Link: http://www.101cookbooks.com/archives/spinach-and-zucchini-soup-recipe.html