Food

Lean green vegetable soup recipe

Get your green fix with this zucchini and spinach soup, infused with fresh coriander.

Written by Nelson Aspen
Homemade spinach soup in a bowl on wooden background
  • Serves: 4

Ingredients

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What to do

    1. 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.

    2. 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.

Recipe from My Prime Time by Nelson Aspen, available now from New Holland Publishers.

Written by Nelson Aspen

Charming and charismatic, Nelson Aspen is known to millions as an international entertainment reporter, performer and author. His latest book, My Prime Time, is out now from New Holland Publishers.

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