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.
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.
When you’re after that chocolatey-hit – this easy chocolate mug cake with it’s gooey flowing centre will satisfy that craving without the sugar hit. Low-carb and low calorie, this dessert is sure to please! Whip up this decadent mug cake in a matter of minutes.