Fresh Green Soup
From noir 18 years ago
- 1 minutes to make
- Serves 6
This soup has the robust flavours of zucchini, spinach and basil. My Family loves this when vegetables are at their best in Summer or for that matter any time. It is my favourite soup to serve during the Holidays as it adds something special to the table. Read more Enjoy! See less
Ingredients
- 2 Tablespoons reduced calorie margarine shopping list
- 2 Cups chopped yellow onions shopping list
- 4 Medium sized zucchini chopped shopping list
- 4 cups defatted chicken broth shopping list
- 1 Bunch fresh spinach (3/4 pound) Please remove the stems! shopping list
- 12 Large basil leaves (preferred) or 1 1/2 teaspoons dried basil shopping list
- salt & pepper, to taste shopping list
- 1 Tablespoon fresh lemon juice shopping list
How to make it
- 1. Melt margarine in a soup pot. Add onions; cook, covered for 20 minutes. Add zucchini; cook covered, 5 minutes.
- 2. Add broth and bring to a boil. Reduce heat. Cook , covered, for 20 minutes.
- 3. Remove from heat. Stir in spinach and basil. Cover. Let rest for 5 minutes.
- 4. Cool. Puree' in a blender. Return to the soup pot. Season with Salt and Pepper. Simmer to heat through. Before serving, stir in fresh lemon juice.
- Great with crusty bread and a nice glass of wine!
- Delicious!
The Rating
Reviewed by 4 people-
If you make pumpkin soup also and pur each soup in a pitcher, then serve by pouring alternately into the soup bowls, you have harlequin soup...very colorful and tasy. great post~
mystic_river1
in Bradenton loved it
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Wow, perfect for Spring!
pink
in USA loved it
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