3 whole large green zucchini
4 cups fresh spinach leaves
1 cup water
2 cups chicken or vegetable stock
¼ teaspoon sea salt
Fresh ground pepper
Wash zucchini. Cut off ends and slice into rounds (about ½ inch thick)
Place in a saucepan with the water. Turn on heat to high. Once water is boiling turn down heat to medium low. Cook until zucchini is tender (about 5 minutes). Add spinach and cook until wilted.
Place zucchini, spinach, and cooking water in a food processor or blender and blend until smooth. Add broth and continue to blend until smooth and reaches consistency you like. Enjoy hot or cold! Makes 4 servings
- Sautee ½ an onion and 2 cloves garlic in 2 tablespoons of olive oil before adding zucchini and water to the pan.
- Once blended whisk in an egg (per serving) on low heat being careful not to scorch the egg. The protein makes the soup more satisfying
- Add 1 teaspoon ground cumin and ½ teaspoon ground cinnamon to zucchini when cooking.
- To make soup creamier, add 1/4 cup coconut cream or milk