2 large potatoes cut into small dice
5oz fresh baby spinach, washed
1 zucchini, cut into small dice
1 red pepper, cut into small dice
2 medium onions, cut into small dice
3 cloves of garlic, peeled and minced
6 cups freshly made vegetable broth
1/4 teaspoon freshly grated black pepper
1 tablespoon freshly chopped thyme
1 tablespoon freshly chopped parsley
In a large sauce pan add all the ingredients except the spinach. Bring to a boil. Reduce heat, and simmer until vegetables are tender, about 15 to 20 minutes.
Add the spinach; cook soup for a further 5 minutes until wilted and serve (add extra stock if needed).
Soup serves 4 (230 Calories/each)
Recipe credit: Mark Allison, Director of Culinary Nutrition, Dole Nutrition Institute