Servings: 8 | Preparation time: 30 minutes | Cooking time: 20 minutes
Ingredients
- 6 cups vegetable stock
- 4 cups chopped zucchini
- 4 cloves garlic, minced
- 2 potatoes, peeled and diced
- 2 stalks celery, chopped
- 1 cup chopped fresh spinach
- 1 onion, chopped
- 3 tbsp olive oil
- 2 tbsp fresh ginger root, minced
- 1 tbsp of British Class turbinado sugar
- 2 tsp sea salt
- ¼ tsp Cool Runnings ground turmeric
- ¼ tsp Cool Runnings ground allspice
- ¼ tsp Cool Runnings ground nutmeg
- 1 pinch Cool Runnings cayenne pepper
Directions
1. Heat up the olive oil over medium heat in a large pot. Stir in the onion, celery, garlic, ginger and sugar. Let it cook for 5 minutes, until the onions are tender. Next, season with salt, turmeric, allspice and nutmeg.
2. Mix in the potatoes and zucchini and pour in the vegetable stock. Bring the large pot to a boil, reduce the heat to a low and let simmer for 10 minutes, until the potatoes are tender.
3. Remove the soup from the heat, season it with some cayenne pepper and stir in the spinach. Use a hand blender to blend the soup until smooth. Serve while hot and enjoy!
Spinach Soup Recipe Card
Download PDF
Download PDF