No-Cream Creamy Basil Spinach Soup

• Gluten free
• Paleo

• Meat

  • 1 cups Chicken, cooked

• Produce

  • 2 tbsp Basil, fresh
  • 1 clove Garlic
  • 1 Large or 2 medium leeks
  • 2 cups Spinach, fresh
  • 2 Zucchini, medium

• Canned Goods

  • 2 cups Chicken stock, low sodium

• Baking & Spices

  • 1/2 tsp Pepper
  • 1 tsp Salt

• Oils & Vinegars

  • 1 tbsp Olive oil

Found on melskitchencafe.com

Description

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

• 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.