heat olive oil in large pot. Add onions, carrots and celery to saute until onions are translucent
2
add zucchini to pot and continue to saute until zucchini begins to get translucent and shiny
3
add chicken broth and bring to boil. Once boiling, lower temp to simmer. Simmer soup for 15 minutes. Zucchini should be cooked to al dente
4
remove pot from heat. Add spinach and cilantro.
5
use hand-blender or other method to blend all ingredients into a think soup. If consistency is too watery, add more spinach to ''thicken''. Optionally, you can add cream or half and half to help thicken soup - or 1 package of cream cheese works nicely as well (though all of these add extra calories and don''t necessary improve the flavor much to warrant the additions).
