After a weekend of excesses, this is a fantastic recipe to start the week. The zucchini and spinach soup that we propose today is very light and it won't take you more than 30 minutes to prepare it. It has a fantastic color, an intense flavor ... do you need more reasons to get into the stove?
A large casserole and half a dozen ingredients is all you need to prepare it. Put it on the fire and while it's cooking enjoy a good book or a glass of wine to relax. My advice? Make a good amount and freeze it in jars; You will have a great dinner when you don't feel like cooking.
Zucchini and spinach soup
The zucchini and spinach soup that we prepare today is light and very easy to prepare. Perfect after a weekend of excesses.
Author Maria
Recipe type: Entrance
Rations: 8
Preparation time:
Cooking time:
Total time:
Ingredients
- 1 medium zucchini
- 2 medium potatoes
- ½ onion
- Carrots 2
- 5 handfuls of fresh spinach
- Extra virgin olive oil
- Sal Island
- Pepper
Preparation
- We prepare the vegetables. Peel and cut the potatoes and carrots into pieces. We also cut the zucchini and divide the onion in two.
- We pour a drizzle of olive oil in a large casserole and we put it over medium heat. We introduce the onion, the potato and the carrot. Sauté for a few seconds so that the onion takes some color.
- Add the zucchini and sauté a few minutes before covering the vegetables with water. Cook for 25 minutes.
- After 25 minutes, add the spinach and cook 4 more minutes.
- We mash the soup and season to taste.