Zucchini Soup with Sauteed Spinach

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Serves 6

Zucchini is cooling in nature, making it appealing for a person with too much internal heat. Leafy greens, like spinach, have a wide range of health supportive actions. Actually, there is no downside to including leafy greens in any of our daily meals! 

Zucchini Soup with Sauteed Spinach -- Ruth Fehr - Recipes

3 tablespoons olive oil
2 medium size zucchini, washed and diced
1 medium white onion, diced
1 tablespoon rolled oats
1 teaspoon garlic powder (can use 1 clove of minced garlic as a substitute) 
1 teaspoon Italian mix herbs (thyme, rosemary, basil, marjoram)
4 cups chicken broth or vegetable stock (for a vegetarian version) 
10 oz baby spinach, rinsed
Sea salt & fresh ground pepper to taste

Procedure

  1. Heat 2 tablespoons of the oil in a medium size pot; add onions and saute until the onions start to soften. Add garlic powder and zucchini and continue to sauté for 5 minutes. 
  2. Add Italian mix herbs, oats and sea salt. Add 3 cups of stock and bring the soup to a boil; turn down to simmer and cook until the zucchini is tender (do not overcook). 
  3. Puree soup in blender until smooth. Season with salt and pepper to taste.
  4. Heat the remaining oil in a medium sized frying pan, add the spinach and sauté until it is wilted. 
  5. Serve soup garnished with a spoonful of sautéed spinach.

Source: Ruth Fehr