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12 ounces fresh or frozen spinach
4 small zucchini
4 cups water
2 tablespoon of olive oil
1 teaspoon salt
Peel the potatoes and cut them into thin slices
Chop off top of zucchini and cut it into ½ inch rounds
Chop onion into small slices
Put vegetables (except spinach), water, salt, and oil in a large pot.
Put over medium-high heat for about 30 minutes, or until the veggies are soft
Once all the other veggies are soft, add spinach and cook another 10 minutes
Blend the soup in a blender or using a handheld immersion blender.
Eat with parmesan cheese, salt, and pepper (to taste)
Storage Suggestion: Make the soup days in advance and then heat it up in a pot or in the microwave when desired. It stays fresh for many days in the fridge and tastes exactly the same tastes exactly the same doing this as when it is freshly made. You can also make a lot of it, freeze it, and eat it when desired.
Serving Suggestions: Eat with parmesan cheese on top or croutons. You can also add some brown rice or barley to it for a more filling meal.