This is an easy to make, distinctly dairy-tasting soup.

Serves 6

• 1 onion, diced
• 1/4 cup butter
• 8 oz (225 g) frozen chopped spinach
• 2 zucchinis, diced
• 1/4 cup flour
• 6 cups water
• 3 Tbsp onion soup mix or 4 bouillon cubes
• salt and pepper, to taste
• 3 cups 4% red milk

In a 4-quart pot over medium-high heat, sauté onion in butter until tender and golden brown.

Add the vegetables and cook for 2 minutes, stirring often. Add the flour and cook for another 2 minutes, stirring constantly.

Add the water and spices and cook for 20–25 minutes.

Puree with an immersion blender. Add the milk and cook until the soup boils.