YIELD: SERVES 4-6
from: Mel's Kitchen Cafe
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).
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
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.
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.
Maria's notes: I made this soup thinking I would just have it for lunch that week. I came home from a meeting one evening after everyone had eaten. I decided to heat up a bowl of this soup. Trey wanted to taste it. I was so surprised because he asked for his own bowl. He LOVED it. He asked what was in it and when I told him he said, "I don't like zucchini or spinach--except for in this soup!"