Creamy Basil Spinach Soup

Don’t be fooled by the name. This soup is dairy-free.


1 tablespoon olive oil
1 clove garlic, crushed
2 medium leeks (white parts only, washed and chopped)
4 cups zucchini, chopped
1 teaspoon salt
½ teaspoon pepper
2 cups low-sodium chicken broth
2 tablespoons fresh basil
2-3 cups fresh spinach, coarsely chopped
1-2 cups cooked chicken (optional)


In a saucepan, heat the olive oil over medium heat.
Add garlic, leeks, zucchini, salt, and pepper. Cook 3-4 minutes, stirring often, until the leeks have softened.
Add 1 cup of the broth. Cover and cook 8-10 minutes or until the zucchini easily breaks apart.
Carefully transfer the mixture to a blender, add basil, and puree. (You may need to do this in small batches.)
Pour the soup back into the pot, and add the remaining 1 cup of chicken broth.
Stir in the chopped spinach (and chicken, if including). Cook until heated through — about 4 minutes.