Green Soup

How do I love my hand blender? Let me count the ways…

I think I’m on a journey and that journey involves creating blended soups in all the colors of the rainbow. The color of the day is GREEN. And seeing that it is the holiday season, perhaps the next one I shall create will be RED! This soup is heavy on the spinach and zucchini, hence the green color. It’s full of veggies and vitamins and good stuffs, so if you can’t get your hubbie or kids to eat their veggies, this might be the way to go.

Sautee 1 diced onion and 3 sliced carrots in 2 tbs butter on lowish heat just so they sweat and don’t burn. Soon add 2 ribs of diced celery, and let that get happy for about 10 minutes. In the meantime, defrost your frozen spinach and zucchini. Now, if this were the summertime, I would have used fresh zucchini, but they didn’t look too good at the store, so I opted for frozen. You’ll need roughly 1 16oz bag of zucchini, and perhaps the same amount of spinach ( I honestly just eyeballed it).



After about 10 minutes of sweating, I added 4 peeled and cubed Yukon Gold potatoes to the pot. After that simmered for 5 minutes, I added the green veggies, and then topped that off with stock just to the top of the veggies. For seasoning: a big handful of fresh flat-leaf parsley chopped up. Then about 1 tbs dried basil, 1 tsp dried thyme and 1 tsp Penzey’s Shallot Salt, along with S&P to taste.

I let that simmer (low boil) for 30 minutes and then I blended it all up! You know the drill by now, if it’s too thick, add more stock! Wow, even M was impressed at how delicious this soup was. One night we had it with grilled turkey and cheese sandwiches, and the next with grilled up some Cajun seasoned chicken breasts. The potatoes added some thickening starch to the soup that would even satisfy a meat and potatoes guy!



Coming soon, red soup…

And here's my little helper: