I love making creamed soups, is a great way to give your kids their vegetables and protein, easy and delicious. I like the creamy texture that gives the zucchini and the hearty flavor of the spinach. Since my daughter doesn't like cheese very much, I take advantage of the soup and incorporate some cheesy combination. It tastes really good!
- 1 onion, finely chopped
- 1 clove of garlic, minced
- 3 tablespoons olive oil
- 1 potato, peeled and cubed
- 3 zucchinis, cubed
- water to cover (about 4 cups)
- 1 bunch of spinach, well cleaned
- 4 oz shredded cheese, like cheddar or monterey
- salt and pepper to taste
- optional toppings: pita chips, croutons or a few pieces of cheese
Heat the oil at a medium high heat in a big sauce pan. Add the onions and garlic and cook for 5 minutes, add the potatoes and zucchinis, cook for another 5 minutes. Season with salt and pepper and add water to cover. Cook until the potatoes and zucchinis are tender, about 20 to 30 minutes. When ready add the spinach and heat until soft. Transfer the soup to a blender and add the cheese. Blend at medium speed, be very careful because the mixture is very hot, sometimes I like to hold the cap with a towel so the soup will not overflow. Return to pan and adjust seasonings. Top with croutons or a little more cheese.