Photo: Soup – A Kosher Collection
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
6 oz. | 170 g yellow onion, peeled and chopped (1 small)
3/4 tsp. | 4 mL salt
1/2 tsp. | 2 mL black pepper
1 1/2 lbs. | 680 g zucchini, trimmed and sliced ½-inch | 1-cm thick (4 small)
2 garlic cloves, peeled and sliced
4 cups | 950 mL chicken or vegetable stock
4 oz. | 115 g spinach leaves (2 cups | 475 mL packed)
2 Tbsp. | 30 mL fresh lemon juice
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