|Zucchini and Spinach Soup (Ispanakli Kabak Corbasi)|
3-4 cups fresh spinach leaves
½-1 lemon’s juice
Yogurt, olive oil & mint for top
Saute onion and garlic with olive oil over medium heat for about 3-4 minutes. Stir in potatoes and zucchinis. Cook for about 3-4 minutes stirring occasionally. Add salt and hot water/vegetable stock. Simmer for about 15 minutes or until the potatoes get softer.
Add spinach and cook for 2-3 minutes. Then, blend it smooth with a hand blender. Add lemon juice and take to the serving plates. Pour a dollop of yogurt, drizzle some olive oil and add a pinch of mint if desired.