Soup Recipes > Spinach and Zucchini Soup
1 large courgette/zucchini
1 medium sized potato
2 cups tightly packed chopped spinach
2 tablespoons oil
few sprigs parsley
2 pints vegetable bouillon
1/4 pint heavy cream
seasoning to taste
(see measure conversions for more information)
- Heat the oil in a saucepan and sauté the onion and zucchini until the onion is transparent.
- Add potato, spinach, parsley and bouillon.
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
- Allow to cool before blending in small quantities in a blender.
- Return the soup to the saucepan, stir in cream and adjust seasoning to taste.
- Reheat gently without boiling.
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Comment Script
How to make cream of spinach and zucchini soup:
This soup uses the interesting combination of spinach and zucchini.
Ingredients
1 medium sized onion1 large courgette/zucchini
1 medium sized potato
2 cups tightly packed chopped spinach
2 tablespoons oil
few sprigs parsley
2 pints vegetable bouillon
1/4 pint heavy cream
seasoning to taste
(see measure conversions for more information)
Method
- Chop the vegetables.- Heat the oil in a saucepan and sauté the onion and zucchini until the onion is transparent.
- Add potato, spinach, parsley and bouillon.
- Bring to the boil, reduce the heat, cover and simmer for 20 minutes.
- Allow to cool before blending in small quantities in a blender.
- Return the soup to the saucepan, stir in cream and adjust seasoning to taste.
- Reheat gently without boiling.
The Green Chronicle Community
If you have any questions you want to ask or any information you want to share please visit our friendly community forum.
Here are some of the topics being discussed at the moment:
- Soup Recipes Home Page
- Buy Cookery Books in The Green Chronicle's Book Store.
- See other Food & Drink Websites in The Green Chronicle's Directory.
- Visit The Green Chronicle Shop
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