Spinach and Zucchini Soup

Ingredients

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

Directions

1. 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.
2. Add the stock. Bring to a simmer and cook until potatoes are soft throughout, roughly 10-15 minutes.
3. Stir in the spinach, and wait for it to wilt, just ten seconds or so. Stir in the cilantro. Puree with a hand blender until smooth. Whisk in a big squeeze of lemon juice. Add more salt if needed. Finish with a drizzle of olive oil and serve.