If you'd like a richer version of this soup feel free to finish the soup with a splash of cream, or a dollop of creme fraiche or plain yogurt in place of the finishing drizzle of olive oil. 3 Tbsp. extra-virgin olive oil 2 cloves garlic, chopped 2 med. onions, roughly chopped big pinch of salt 2½ cups potatoes (2 med.), cut into ½” cubes 2½ cups zucchini (2 med.), 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. Finish with a drizzle of olive oil and serve.

- From Heidi Swanson's blog, 101 Cookbooks, www.101cookbooks.com Serves about 6