Veggie Soup

From: Hannah Bronfman • Print this Recipe

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  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!