Summer Green Soup

Methods/Steps

1. Warm the olive oil in a soup pot over medium-low heat.  Add the onion and zucchini and sauté until the vegetables have softened, about 5 minutes.  Add the garlic and sauté 1 more minute.

2. Add the potato, water, and Veggie-Stock Gold®, stirring until the concentrate dissolves.  Bring the mixture to a simmer, cover, and cook about 10 minutes, until the potatoes are tender. Stir in the spinach and simmer just another minute or so, until the spinach has wilted.

3. Purée the soup in a blender, working in batches if necessary.  Return the soup to the pot, stir in the lemon juice, and season generously to taste with salt and pepper.  Chill the soup until cold, at least 3 hours or overnight.

4. Serve in chilled bowls topped with crumbled feta or goat cheese and diced tomatoes.