No-Cream Creamy Basil Spinach Soup

From:  Mel's Kitchen Cafe

INGREDIENTS:

• 1 tablespoon olive oil
• 1 clove garlic, crushed
• 1 large or 2 medium leeks, green parts trimmed and discarded, white parts washed well and chopped
• 2 medium zucchini, ends trimmed, and chopped (about 4 cups total)
• 1 teaspoon salt
• 1/2 teaspoon pepper
• 2 cups low-sodium chicken stock
• 2 tablespoons fresh basil
• 2-3 cups fresh spinach, coarsely chopped
• 1-2 cups cooked chicken

DIRECTIONS:

1. In a saucepan, heat the olive oil and add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, 3-4 minutes, until the leeks have softened. Add 1 cup of the broth, cover and cook, stirring every once in a while, until the zucchini is falling apart and very tender, 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend (in batches if needed). Pour the soup back into the pot. Stir in the remaining 1 cup of chicken broth. Stir in the chopped spinach and cooked chicken and cook until heated through, 4-5 minutes.

NOTES:

Plan ahead since the recipe calls for cooked chicken – or just leave it out (like I’ve done a time or two – makes a delicious, vegetarian dish).