I came across Holistic Squids meals plans somehow as I have been looking more into a healthier form of eating. Her meal plans are really good, and I’ve been using them for 3 to 4 weeks already. Most of the recipes are DELICIOUS! My husband LOVES the enchiladas (will post about those asap).
This recipe is from her meal plan. If you want to try a really nice meal plan that is ALL laid out for you, grocery list, AND to do list for each day (my favorite part), then check it out by clicking here.
I decided when I started her meal plan trial to simply go with whatever meal she had. I wanted to try new things. Honestly, I would not have tried this recipe, because of the spinach part. Yet, I am beyond thankful I did! I’ve made this twice and the second time was even easier than the first. This soup is just TOO simple and packed with wonderful flavor.
On to the recipe.
I chopped the onions while heating up the butter in a pot.
1. Added the onions, salt and garlic (she has you use fresh each time, I switched to organic minced for ease)
2. Then added the chopped potatoes, zucchini and chicken stock (this was homemade stock, which is SO SO simple to make! I’ll post a recipe on that later)
3. Simmer for 15 minutes or so. I did for a bit longer. Just have to make sure the potatoes are tender (easily forked)
4. Added the spinach for 10 seconds (just until wilted)
I then used an immersion blender. The first time I used a regular blender. Either way works just fine.
And voila, delicious soup! Makes plenty for a family of four.
Since Abigail is lactose intolerant, I haven’t used the cream. I imagine it would give it a very yummy flavor though! I also do not use the cilantro or lemon. It still tastes DELICIOUS!