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Ispanakli Kabak Corbasi – Zucchini and Spinach Soup

A simple and delicious Turkish soup – This recipe is to make a vibrant green spinach and zucchini soup. Light-and-healthy, but still creamy textured and plenty tasty.

Ispanakli Kabak Corbasi - Zucchini and Spinach Soup
A simple and delicious Turkish soup - This recipe is to make a Vibrant green spinach and zucchini soup. Light-and-healthy, but still creamy textured and plenty tasty.
Ingredients
  • 3 tablespoons olive oil
  • 2 cloves garlic, chopped
  • 1 onion, roughly chopped
  • 1 large potato, cut into cubes
  • 3 zucchini, chopped
  • 4 cups vegetable stock
  • 3 - 4 cups fresh spinach leaves
  • juice of 1 lemon
  • 1 tablespoon salt
  • yoghurt, olive oil & mint, for topping and garnish
Instructions
  1. Saute onion and garlic with olive oil over medium heat for about 3-4 minutes. Stir in cubed potato and zucchini. Cook for about 3-4 minutes stirring occasionally.
  2. Add salt and vegetable stock. Simmer for about 15 minutes or until the potatoes soften.
  3. Add spinach and cook for 2-3 minutes.
  4. Blend until smooth with a hand blender.
  5. Add lemon juice and serve into plates.
  6. Pour a dollop of yoghurt, drizzle some olive oil and add a pinch of mint if desired.

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John Doe
Professor of Botanics
Born and raised in Dublin, Ireland, John is a superior specialist in growing palms and exotic plants.
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