Spinach Soup

This soup can be had hot or cold, and I normally make it before a workout and shove it in the fridge, so it is ready to slurp when I return. The original recipe requires potatoes, but since my friend MP was looking for soups without potatoes, I made it without them this time. It was so good, I am making it this way from now on.

Soak 5 almonds in warm water for a few hours
Wash and clean one big bunch of spinach. Remove stalks, chop finely and keep 1/3 of it away.
Wash and dice one medium zucchini.
Heat 1 tsp butter (or substitute with oilve oil), and fry 4 cloves of garlic.
Add diced zucchini and fry till slightly tender. Add chopped spinach leaves and cook on low heat till the water releases, and the spinach starts to turn soft.
Put the mixture of garlic, zucchini and spinach in a blender. Add 3 tablespoons curds, the soaked almonds, and the raw spinach that had been kept aside.
Blend till it attains a smooth consistency. Add salt and freshly ground pepper to taste.
Can be had hot or cold.