Creamy Spinach and Zucchini Soup

Ingredients

• 0.3 cup enoki mushrooms fresh sliced
• 4 servings ground pepper black to taste
• 1 tablespoon soya sauce low-sodium
• 1 large onion chopped
• 3  potatoes chopped
• 2 cups tightly spinach leaves packed
• 6 cups water divided
• 3  zucchini sliced

Equipment

• sauce pan
• blender

Directions

1. Combine onion and 1/2 cup water in a large saucepan over medium-high heat; cook and stir until onion softens, about 3 minutes.
2. Pour remaining water into saucepan; add potatoes, zucchini, and soy sauce. Bring the water to a boil, reduce heat to low, place a cover on the saucepan, and cook for 35 minutes.
3. Stir spinach into the soup; season with black pepper. Continue cooking another 2 minutes; remove saucepan from heat.
4. Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
5. Stir mushrooms into pureed soup; cook until the mushrooms are warmed through, about 5 minutes.