Passover
| Spinach and Zucchini Soup |
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KosherEye.com
By Pam Reiss, Passover – A Kosher Collection If you use vegetable stock, this is a great vegetarian alternative to chicken soup and matzo balls. If served immediately after cooking, it’s a vibrant green color that’s perfect for spring. Ingredients: 2 Tbsp. | 30 mL olive oil Directions: Heat the olive oil in a large soup pot over medium heat. Add the onions, salt and pepper and sauté until the onions start to soften, 5-6 minutes. Add the zucchini and cook another 2-3 minutes, just to get it started. Then add the garlic and stock. Cover and bring to a simmer, reduce heat to low and simmer gently for 5-6 minutes. Add the spinach, cover and cook another 2 minutes. Use an immersion blender to puree the soup until smooth (or do it in small batches in a blender or food processor). Add the lemon juice and stir to combine. Serve on its own or with matzo balls. Notes: Yield: Serves 6 Recipes: Passover, Soup, Spinach, Zucchini, Pare or Dairy, Kosher |
