Every recipe I've ever made of Mirien's has been fabulous, so when she bragged that this healthy soup was one of their family's favorite meals, I knew I needed to give it a try. A couple of my kids were a little nervous about the greenness of it, but the fresh flavor of it was surprisingly delicious and I definitely envision this soup being a regular part of our winter menu. Now, in the interest of full disclosure, if you don't like cilantro, you probably won't enjoy this soup, because the cilantro flavor was pronounced. However if you love cilantro, like everyone in my family does, I think that you will absolutely love this. You don't want to skip the little squeeze of lemon at the end, because we all agreed that it really complemented the flavors perfectly. Serve it up with some fresh, hot homemade bread, the squeeze of lemon, a swirl of sour cream, and a sprinkle of crumbled bacon. Enjoy!
Recipe Source: Mirien's Kitchen
The ingredients:
3 Tbs. olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp. salt
3 potatoes, peeled & cubed
2 medium zucchini, diced
4 cups chicken broth
4 cups fresh spinach leaves (I used a 5-ounce bag)
1 cup fresh cilantro leaves
1 lemon (don't skip)
Desired toppings: sour cream, croutons, crumbled bacon, shredded cheese
Directions: Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.
Serve topped with sour cream, bacon, cheese, croutons, etc. and hot bread on the side.
Enjoy!
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Recipe Source: Mirien's Kitchen
Click here for printable recipe .
The ingredients:
3 Tbs. olive oil
2 onions, chopped
2 cloves garlic, minced
1 tsp. salt
3 potatoes, peeled & cubed
2 medium zucchini, diced
4 cups chicken broth
4 cups fresh spinach leaves (I used a 5-ounce bag)
1 cup fresh cilantro leaves
1 lemon (don't skip)
Desired toppings: sour cream, croutons, crumbled bacon, shredded cheese
Directions: Heat oil in large pot and saute onions and garlic until soft. Add salt, potatoes, zucchini, and broth and simmer until vegetables are tender (10-15 min.)
Add spinach and cilantro and stir until just wilted. Puree in blender until smooth, then return to pot to keep warm. Serve with lemon wedges and squeeze juice into the soup.
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