Spinach, Bok Choy and Zucchini Soup Recipe


Spinach, Bok Choy and Zucchini Soup Recipe
Ingredients:3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
4 medium potatoes cut into 1/2-inch cubes
4 medium zucchini, loosely chopped
4 -6 baby Bok Choy
2 Japanese Eggplants
4 cups vegetable or chicken stock
8 cups fresh spinach leaves, loosely packed
½ cup plain non fat yogurt
1 Tbsp Cardamom
1 Tbsp Cayenne pepper
1 Tbsp Cinnamon
2 inch piece Fresh ginger
1  lemon, juice of
Salt to taste

Directions:In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic, ginger and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the bok choy and about 5 minutes later add spinach, and wait for it to wilt, just ten seconds or so.  Add spices and yogurt. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed. Finish with a drizzle of olive oil and serve.
Serves about 8.