EDUARDO DE SAN ANGELS CILANTRO SOUP

Ingredients

• 1/4 cup Canola Oil
• 1 Large garlic clove, chopped
• 1 Medium Spanish onion, coarsely chopped
• 4 Medium zucchini, coarsely chopped
• 4 Medium yellow squash, coarsely chopped
• 1 Small jalapeno pepper, seeded and chopped (leave a few seeds, if desired)
• 6 Ounces-Baby spinach leaves
• 2 Ounces-Cilantro, washed and stems intact, plus more for garnish
• 9 cups Vegetable or chicken broth
• 1/2 teaspoon Ground cumin
• Salt and Pepper to taste
• Crumbled Queso Fresco, for garnish
• Mexican Crema, for garnish

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