The wonderful thing about this soup is again, it’s so simple and so good for you. The reason for the zesty lemon in this soup is that that not only is it delicious but it also brings out the iron content in the spinach. So very good for you.
This is one of Leona’s favorite soups I have made , so I’ve named after her 🙂
3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
1 tspoon (or a big pinch) of Garlic salt
1 tspoon dried mint
2 1/2 cups potatoes (2 medium) cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup corriander, loosely chopped
one lemon juiced
In a large, thick-bottomed pot over medium-high heat, add the olive oil.
When the oil is hot add the garlic and onions and saute for a few minutes along with salt – just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock and dried mint.
Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the corriander. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.