Spinach and Zucchini Soup

Don't be afraid of the name, I love this recipe for spinach and zucchini soup! I told Tessa W. I found a great new soup recipe and she asked, "What's in it?" I told her, "Spinach and Zucchini." Her response, "That doesn't sound so good." And yet it is. It has a potato base, which gives it a creamy texture, without all the fat and calories from heavy cream. I got the recipe from 101cookbooks.com , but altered it slightly, adding more potato and omitting the splash of olive oil/cream/yogurt at the end.

Spinach and Zucchini Soup

3 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
4 cups potatoes cut into 1/2-inch cubes
2 1/2 cups zucchini (2 medium), loosely chopped
4 cups vegetable stock
4 cups fresh spinach leaves, loosely packed
1 cup cilantro, loosely chopped
one lemon

In a large, thick-bottomed pot over medium-high heat, add the olive oil. When the oil is hot (but not smoking) add the garlic and onions and saute for a few minutes along with pinch of salt - just until they soften up a bit. Stir in the potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.

Stir in the spinach, and wait for it to wilt, just ten seconds or so. Now stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Now taste, and add more salt if needed,l and serve.