After last night’s Disaster (more on this later), I needed something to boost my kitchen confidence. What better than a simple soup and salad?

3 T. extra-virgin olive oil
2 cloves garlic, chopped
2 medium onions, roughly chopped
1/4 t. salt
1/2 t. cumin
2 medium sweet potatoes (about 2.5 c) cut into 1/2-inch cubes
2 medium zucchini (about 2.5 c), chopped
4 c. vegetable stock (or mixed veg stock / water for a lighter version)
4 c. fresh spinach leaves, loosely packed
1 c. cilantro, loosely chopped
one lemon

In a large 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 to soften. Add the salt and cumin.

Stir in the sweet potatoes and zucchini. Add the stock. Bring to a simmer and cook until potatoes are soft throughout (approx.10-15 min). Stir in the spinach, and wait for it to wilt, just ten seconds or so, then add cilantro. Puree with a hand blender until smooth. Whisk in the  juice of one lemon.

For a thicker version, garnish with yogurt or creme fraiche.

Total cost: $6 total, or $1 per serving.