|Spinach and Zucchini Soup|
By Pam Reiss, Passover – A Kosher Collection
If you use vegetable stock, this is a great vegetarian alternative to chicken soup and matzo balls. If served immediately after cooking, it’s a vibrant green color that’s perfect for spring.
2 Tbsp. | 30 mL olive oil
Heat the olive oil in a large soup pot over medium heat. Add the onions, salt and pepper and sauté until the onions start to soften, 5-6 minutes.
Add the zucchini and cook another 2-3 minutes, just to get it started. Then add the garlic and stock.
Cover and bring to a simmer, reduce heat to low and simmer gently for 5-6 minutes. Add the spinach, cover and cook another 2 minutes.
Use an immersion blender to puree the soup until smooth (or do it in small batches in a blender or food processor).
Add the lemon juice and stir to combine. Serve on its own or with matzo balls.
Yield: Serves 6
Recipes: Passover, Soup, Spinach, Zucchini, Pare or Dairy, Kosher