Kim Freeman’s Spinach and Zucchini Soup

This is a good soup for all of the spring spinach:

Spinach and Zucchini Soup

3 Tbs. olive oil
2 cloves garlic, crushed/chopped
2 med. onions, chopped (as an onion-phobe, I tend to half the amount, sometimes quarter it–how much you like onions is up to you)
2 1/2 med potatoes, peeled and cubed
2 1/2 cups zucchini, loosely chopped
4 cups vegetable broth/stock
4 cups fresh spinach
1 cup cilantro (I’ve used parsley too and it’s also good here)
one lemon (I love lemon so I sometimes use two)
salt

1. Heat oil on medium-high heat, add garlic and onions in pinch of salt. Saute until onions become translucent.
2. Add stock, potatoes, and zucchini. Bring to a boil, then simmer until potatoes are soft, about 10-15 minutes.
3. Stir in spinach and let wilt, about 10 seconds.
4. Stir in cilantro.
5. Turn off heat and puree. And hand blender works well here. Otherwise puree in a blender in small batches, letting it cool a bit first. If you pureed in a blender, return all of the soup to pot.
6. Add juice of one (or two) lemons.

Serve–it’s lovely to drizzle a little olive oil on the top, though not necessary. And this soup is good hot or cold (on hot days).

I love it with some crusty bread and a baked sweet potato.


Thanks Kim!

Mimi’s Hearty greens soup with potatoes, white beans and veggie italian sausage

I too get Boston Organics.  I found that I had a plethora of greens in my fridge and didn’t know what to do with them so I made this soup and it came out great!

 

Ingredients

  • 4-6 cups greens well washed and chopped course ( I use kale, beet greens, and swiss chard)  Make sure you soak it and rinse it well.  Greens tend to be really sandy.
  • 1 medium onion chopped
  • 1 carrot chopped
  • 2 celery stalks chopped
  • olive oil
  • 6 cups veggie broth ( I use vegetarian boulion cubes)
  • 3 yukon or white potatoes peeled and cubed bite-sized
  • 1-2 cans white beans (depends on how much you like beans)
  • 4 veggie italian sausage cup bite-sized and sauteed in olive oil until browned slightly
  • Juice of one lemon
  • salt and pepper

Directions:

  1. Sautee the onion, carrot and celery in olive oil for 5-10 minutes until cooked but not browned.
  2. Add 4 cups veggie broth and greens and cook for approx 10-15 minutes until greens are wilted but still bright green.
  3. Blend in a blender or food processer until finely chopped but not pureed.  This soup should be hearty!
  4. Return to pot, add 2 more cups of broth and potatoes and cook on medium until potatoes are tender.  Add sausage and white beans and salt and pepper to taste and lemon juice.
  5. Warm up and serve with crusty bread.  Yum!

 

 

Peace, Mimi