Spinach Zucchini & Lemon Soup

Yes, an amazingly tasty and hearty soup for winter. Very easy to make and will certainly make you taste buds tango to the creamy tangy taste. Low fat and low calorie make it  good for health and can be a good starter as well. 

Prep time: 20 mins

Cook time: 20 mins

Servings: 4

Ingredients:

1. Zucchini - 1 medium, roughly chopped

2. Spinach - 1 whole big bunch, about 4 cups loosely packed.

3. Potato - 1 to 2 medium, chopped

4. Oil - 2 tbsp

5. Garlic - 4 pods, slightly smashed.

6. Oregano - 2 tsp dry or finely chopped fresh

7. Salt - to taste

8. Ground pepper - to taste

9 Jalapeno - 1 seeded and roughly chopped

10. Cilantro/ Green coriander - a handful

11. Olive oil - 1 tbsp [optional]

12. Onion - 1 medium roughly chopped

13. Celery - 2 stalks roughly chopped

Method:

1. Heat oil in a big pot. Add onions, dry oregano and a little salt, let it get transparent. 

2. Add potatoes and garlic and saute till potatoes sweat a little.

3. Add celery, jalapeno and let them sweat a little.

4. Add zucchini and saute till it sweats.

5. Add cilantro and spinach and close the lid till it all wilts and reduces in bulk.

6.  Add salt and pepper and enough water to almost cover all the contents and boil for 10 more minutes till potatoes are really well done.

7. Let it cool slightly and blend all the contents smooth. If you think it is too thick you can add a little more water.

8. Transfer blended soup to the pot, add fresh oregano now if you do not use dry. boil for 5 minutes. Squeeze 1 lemon's juice in to it and add olive oil and stir in the contents. Soup is ready to serve.

Serving Suggestion:

1. You can squeeze lemon  and add olive oil to individual serving bowls as per the individual's taste as well. 

2. Top it with a few croutons to make the soup more likable.

Tips:

Chop potatoes into thin slices to reduce cook time. Thinner cooks faster.