Zucchini and Spinach Soup
One of my favourite hearty rainy weather lunches.
This is a variation on one of Heidi's recipes at http://www.101cookbooks.com.
It's a variation because I've used chicken stock instead of vegetable stock and a small quantity of basil which I have got instead of a lot of cilantro which I haven't, and silver beet instead of spinach, same reason, and tossed in a couple of mild anaheim chillies which are plentiful right now. (Incidentally, anaheims are much more prolific croppers than capsicum, and used green they can be substituted for almost every use of capsicum. They're only fractionally hotter, though they do heat up a bit as they change colour.)
Which is very much in the spirit of Heidi's website. I recommend it for an adventurous afternoon.
You will need for 2-4 people depending on whether it's part of a meal or a whole lunch:
- A cup and a bit more of chopped zucchini or scallopini
- A cup or a bit more of 1cm cubed potato
- A couple of small to medium onions,chopped
- About 30ml of olive oil
- A teaspoon of garlic paste or a couple of chopped cloves of garlic
- 2-3 teaspoons chicken stock powder
- 2-3 cups boiling water
- A handful of basil or parsley
- 2-3 cups chopped spinach or silver beet - I use the stalks as well
- Salt and pepper to taste
- Lemon juice
- Heat the oil in a heavy based pot, and sweat the onion and garlic.
- Add the chicken stock and water along with the zucchini and potatoes and cook for about fifteen minutes, until the potato is beginning to noticeably soften.
- Add the chopped spinach and cook for a minute or two longer.
- Add the basil or parsley and salt and pepper, and apply the stick blender until you get the texture you want. Bib up first as it tends to splatter. Finish with a squeeze of lemon juice.
- Top each serving with a splodge of yoghurt or sour cream, or even a small quantity of grated tasty cheese and serve with toast and butter.
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