Get your green fix with this zucchini and spinach soup, infused with fresh coriander.
3 tablespoons olive oil
2 cloves garlic, chopped
2 medium onions, chopped
2 medium white potatoes, cubed
2 medium zucchini (courgettes), chopped
4 cups (1¾ pints/1 litre) vegetable stock
4 cups (10½ oz/ 290 g) fresh spinach leaves
1 cup coriander (cilantro), chopped
2 tablespoons single (light) cream
juice of 1 lemon
salt, to taste
1. Heat the olive oil in a large pan over a medium-high setting. When hot, add the garlic, onions and a pinch of salt. Sauté for a few minutes until softened. Stir in the potatoes and zucchini. Gradually pour in the stock. Bring to a simmer and cook until the potatoes are soft throughout, about 15 minutes.
2. Stir in the spinach, which will quickly wilt, then the cilantro. Using a hand blender, blend until smooth. Add the lemon juice and the cream. Mix again until combined. Serve drizzled with extra olive oil and salt, to taste.
Recipe from My Prime Time by Nelson Aspen, available now from New Holland Publishers.