No-Cream Creamy Basil Spinach Soup

1. In a stock pot over medium heat, heat the olive oil. Add the garlic, leeks and zucchini. Stir in the salt and pepper. Cook, stirring often, for 3-4 minutes or until the leeks have softened. Add 1 cup of the broth. Cover the pot and cook, stirring every once in a while, until the zucchini is falling apart and very tender. This will take roughly 8-10 minutes.
2. Transfer the mixture to a blender and add the basil. Carefully blend the mixture. Do this in batches if needed (you don’t want to fill the blender too full or it may explode with the hot soup mixture). 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.

Recipe adapted from my childhood best friend, Liz P.