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Spinach and Zucchini Soup
- 3 tablespoons extra-virgin olive oil
- 2 cloves garlic, chopped
- 2 medium onions, roughly chopped
- big pinch of salt
- 2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
- 2 1/2 cups zucchini (2 medium), loosely chopped
- 4 cups vegetable stock
- 4 cups fresh spinach leaves, loosely packed
- 1 cup cilantro, loosely chopped
- one lemon
Directions:View on 101 Cookbooks
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