 |
Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 8 |
|
This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it's excellent for lunches and leftovers (not that there will be any left). Ingredients:
3 tablespoons olive oil |
1 onion, chopped |
2 stalks celery, chopped |
4 cloves garlic, minced |
2 tablespoons fresh ginger root, minced |
1 tablespoon turbinado sugar |
2 teaspoons sea salt |
1/4 teaspoon ground turmeric |
1/4 teaspoon ground allspice |
1/4 teaspoon ground nutmeg |
2 potatoes, peeled and diced |
4 cups chopped zucchini |
6 cups vegetable stock |
1 pinch cayenne pepper |
1 cup chopped fresh spinach |
1/2 red bell pepper, minced |
Directions:
1. Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
2. Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
|
|