Evergreen Soup - cooking recipe

Ingredients

2 1/2 cups water
1 chicken bouillon cube
2 medium zucchini, roughly chopped
1 garlic clove, minced
1 (10 ounce) package frozen spinach
1 (10 ounce) package collard greens
1/2 cup skim milk
1 dash salt
1 dash pepper

Preparation

Pour water and bouillon cube in large pot. Add minced garlic, chopped zucchini, frozen spinach and frozen collard greens.
Cover and bring to a boil.
Simmer on medium low heat for 20 minutes or until zucchini is tender.
Puree soup in two batches in blender until smooth.
Add skim milk, salt and pepper, stir and serve hot.