Veggie Soup

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From: Hannah Bronfman • Print this Recipe

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Ingredients:

• 2 tbsp olive oil
• 1 medium zucchini, diced
• 1 small onion, diced
• 2 stalks celery, chopped 1”
• Small bunch of asparagus, chopped 1”
• 3 handfuls spinach
• 32oz chicken broth
• 1 tbsp minced garlic
• Salt and pepper

Directions:

1. Chop the vegetablespoons! I always forget to do this
2. Sauté the onion and garlic in the olive oil on medium heat for 5 minutes, until translucent.
3. Add the zucchini, onion, celery, and asparagus. Cook uncovered for 30 minutes, stirring occasionally
4. Add the broth, and bring to a simmer.
5. Spoon the mixture into a blender, and add the spinach. Blend until smooth
6. Add salt and pepper!