At the end of last summer, I grated and froze a ton of zucchini in 2 cup measurements. At least 15 bags, with the intention of using it throughout the winter to make bread, muffins, zucchini “pasta”, all kinds of good things. A good plan, but then my little bags of veggie goodness got lost when Craig moved them to the freezer in the pool house frig to make space when we got our pig. On Sunday, we found them. I am now a crazy woman with a mission to make all things zucchini. I decided to make soup as a first course instead of a salad on Tuesday evening. Since grated zucchini is rather colorless and not much to look at, I bumped up the color and visual appeal by throwing in spinach. The result was a vibrant soup in an eye-popping shade of green, very tasty, with a wonderful nutrition profile. Best of all, it comes together in about 20 minutes.