Spinach and zucchini soup

Breakfast: Oatmeal with banana and dates

Lunch: Spinach and zucchini soup with crusty bread

Dinner: Vegan lasagne

I don't often post other people's recipes on this blog any more, but I just had to post this one. I found this on a great website called 101 Cookbooks when I was looking for an inventive new soup recipe and a way to use up the zucchini in our fridge. I am all about spinach due to its iron content, so this sounded great - and it was!

It might not sound filling, but it actually is. I'm not sure if this is due to its nutritional density or the potatoes in it, but either way, its a lovely fall time dinner or lunch when paired with crusty bread and hummus!

You'll need:
(Feeds 4-6)

2 medium potatoes, peeled and cubed
2 large zucchini, chopped
2 medium onions, chopped
2 cloves garlic, crushed
4 cups veg stock
4 cups spinach, chopped
1 cup coriander, chopped
1 lemon
3 tbsps olive oil

Method:

In a large pan, heat the olive oil, then add in the onions and garlic
Saute for a few minutes, then add potatoes and zucchini
Add the stock and simmer for 15 minutes
Stir in the spinach, wait 10 seconds, then stir in the coriander too
Puree with a hand blender or a stand up blender until the soup is smooth
Stir in the juice of one lemon
Season and serve!

Eating such a bright green soup feels a little strange at first, but it does have the psychological effect of making you feel mad healthy before it can have logically hit your stomach. Such is the power of suggestion!


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