In a large stock pot or Dutch oven, heat the olive oil over medium heat. Add the onions, broccoli and zucchini and saute for 5 minutes. Add the garlic and spinach, and saute for 2 minutes more. Add the black pepper and water and bring to a boil. Add the bouillon and simmer for 15 minutes or until vegetables are tender. Remove from the heat. In batches, place the vegetables in the blender with one ladle of cooking liquid. First blend, then liquify the soup. If needed, add more cooking liquid to bring to desired consistency. (Note: there will be cooking liquid left over). Discard unused cooking liquid and return the blended soup back to the pot over low heat. Season with more bouillon to taste, if needed. Serve.
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|Serving Size: 1 Serving (955g)|
|Recipe Makes: 2 Servings|
|Calories from Fat: 48 (23%)|
|Amt Per Serving||% DV|
|Total Fat 5.3g||7 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2.6g|
|Polyunsanturated Fat 0.8g|
|Cholesterol 0.2mg||0 %|
|Sodium 205.5mg||7 %|
|Potassium 1729.5mg||46 %|
|Total Carbohydrate 34.9g||10 %|
|Dietary Fiber 11.7g||47 %|
|Sugars, other 23.2g|
|Protein 13.2g||19 %|
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Calories per serving: 206
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