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Recipe from My Prime Time by Nelson Aspen, available now from New Holland Publishers.
Lean green vegetable soup recipe
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Serves: 4
Ingredients
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What to do
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Heat the olive oil in a large pan over a medium-high setting. When hot, add the garlic, onions and a pinch of salt. Sautè for a few minutes until softened. Stir in the potatoes and zucchini. Gradually pour in the stock. Bring to a simmer and cook until the potatoes are soft throughout, about 15 minutes.
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Stir in the spinach, which will quickly wilt, then the cilantro. Using a hand blender, blend until smooth. Add the lemon juice and the cream. Mix again until combined. Serve drizzled with extra olive oil and salt, to taste.
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