Here is a recipe that we tried last night, using our abundant zucchini. We loved it! It's very fresh tasting, full of vitamins, and perfect for the cooler days of fall. If you don't have anymore zucchini, use broccoli or cauliflower. And if you think you don't like zucchini, give it a try anyway (Meredith!) because it's all blended up at the end. However, I blended about two thirds of the veggies and left the rest chunky. Everyone liked it--even Corinne (2 1/2) ate a few bites which is a lot for her.
2 tablespoons extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
big pinch of salt
2 1/2 cups potatoes (2 medium) 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
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 spoonful of sour cream or plain yogurt.
Serves about 6.