Zucchini Spinach Soup - Michelle Dalton

1 cup chopped onions
1 tablespoon olive oil
1 1/2 zucchini, shredded (with peel on)
2 golden Yukon potatoes, peeled and cut in chunks
2 cloves minced garlic
1 quart low sodium chicken stock
1 (10 oz) box chopped spinach, thawed and drained
salt
pepper

In a soup pot, heat oil and add onions. Cook until tender. Add garlic, zucchini and potatoes. Cook over medium heat for about 5-8 minutes. Add stock. Cover and simmer until potatoes are tender, around 30 minutes. Add spinach, cook another 15 minutes. Season to taste. Puree with immersion blender.