Creamy Spinach and Zucchini Soup Recipe

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.