Creamy Spinach And Zucchini Soup

1. 1

   Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.

2. 2

   Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.

3. 3

   Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.

4. 4

   Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.

5. 5

   Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.

* Per serving · 4 servings · Values may vary.

No additional tips available.