Green Soup

I just whipped up a batch of Zucchini-Spinach soup because, well, that is what I do. I am Suzy Homemaker. It is green and it is delicious. Perfect for your St. Pattie's Day lunch.

Zucchini-Spinach Soup
makes 12 servings

2 Tbl. olive oil
3 cp. chopped onion
2 tsp. roasted garlic puree (i just used minced garlic)
2 medium potatoes, peeled & chopped into 1/2 inch cubes
4 medium zucchini, roughly chopped (i peeled mine but i dont think it really matters)
6 cp. low-sodium chicken broth
5 cp. loosely packed fresh spinach
3 Tbl. roughly chopped fresh parsley
2 tsp. fresh lemon juice
1 1/2 tsp. coarse salt
1 tsp. ground black pepper
1/2 cp. heavy whipping cream
garnish: heavy whipping cream

1. In a large, heavy-bottomed stockpot over medium heat, heat oil. Add onion and garlic. Cook until onion is soft, 7-8 min.
2. Add potatoes and zucchini, stirring to combine. Cook for 4 min., stirring frequently.
3. Add broth, and bring to a simmer. Cook, uncovered, until potatoes are tender, 15-20 min., stirring occasionally.
4. Add spinach, parsley, lemon juice, salt and pepper, stirring to combine. Remove from heat.
5. Carefully puree soup with a hand blender or in a standard blender until smooth. Stir in cream. Ladle into serving bowls.
6. Garnish with an additional drizzle of cream, if desired.

DELICIOUS!