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Ingredients

1 large onion, chopped 6 cups water, divided 3 potatoes, chopped 3 zucchini, sliced 1 tablespoon low-sodium soy sauce 2 cups tightly packed spinach leaves ground black pepper to taste ⅓ cup sliced fresh enoki mushrooms

Nutrition Info

161.9 calories carbohydrate: 36 g cholesterol: : - fat: 0.4 g fiber: 5.8 g protein: 5.6 g saturatedFat: 0.1 g servingSize: - sodium: 175.6 mg sugar: 4.5 g transFat: : - unsaturatedFat: : -

Combine onion and 1/2 cup water in a large saucepan over medium-high heat, cook and stir until onion softens, about 3 minutes.
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.
Stir spinach into the soup, season with black pepper. Continue cooking another 2 minutes, remove saucepan from heat.
Blend soup in batches in a blender until completely pureed. Return pureed soup to saucepan and place over medium-low heat.
Stir mushrooms into pureed soup, cook until the mushrooms are warmed through, about 5 minutes.

4 servings

Pureed potatoes give this soup a rich taste and texture.