1 bunch spinach, cleaned and chopped
3 med. zucchini, sliced
1/2 c. chopped onion
1/2 cube Knorr chicken bouillon
Fines herbes
Pepper
Worcestershire sauce
Tabasco
1 c. milk
Some cream

Saute vegetables in a little olive oil until very limp. Puree in processor or blender. Return to saucepan and add seasonings to taste. Heat and add milk and cream, if desired. Heat through and serve.