This soup is oh-so yummy, easy to make, and the aromas will make your mouth water. Serve with some crusty bread. Freezes well, so it’s excellent for lunches and leftovers (not that there will be any left)
Ingredients
- 3 Tablespoons Ekin Olive Oil
- 1 Onion Chopped
- 2 Stalks Celery Chopped
- 4 Cloves garlic Minced
- 2 Tablespoons Fresh Ginger Root Minced
- 1 Tablespoon Natural Cane Sugar Also Known as Turbinado Sugar
- 2 Teaspoons salt
- 1/4 Teaspoons Ground Turmeric
- 1/4 Teaspoons Ground All spice
- 1/4 Teaspoons Ground Nutmeg
- 2 Potatoes Peeled and Diced
- 4 Cups Zucchini Chopped
- 6 Cups Vegetable Stock
- 1 Pinch pepper
- 1 Cup Fresh Spinach Chopped
- 1/2 Red Bell Pepper Minced
Servings: Servings
Instructions
- Heat the oil in a large pot over medium heat. Stir in onion, celery, garlic, ginger, and sugar. Cook 5 minutes, until onion is tender. Season with salt, turmeric, allspice, and nutmeg. Mix in potatoes and zucchini, and pour in the vegetable stock. Bring to a boil, reduce heat to low, and simmer 10 minutes, or until potatoes are tender.
- Remove soup from heat, season with cayenne pepper, and stir in spinach. Using a hand blender, blend soup until smooth. Garnish with red bell pepper to serve.
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