The Pioneer Woman Tasty Kitchen
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No-Cream Creamy Basil Spinach Soup

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Level: Easy

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Description

Not only is it creamy and delicious but it manages to be one of the most healthful, loaded-with-veggie soups I’ve ever put in front of my family.

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 (2 Should Yield About 4 Cups Total)
  • 1 teaspoon Salt
  • ½ teaspoons Pepper
  • 2 cups Low Sodium Chicken Stock
  • 2 Tablespoons Fresh Basil
  • 3 cups Fresh Spinach, Coarsely Chopped
  • 2 cups Cooked Chopped Or Shredded Chicken

Preparation

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.

One Comment

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Dax Phillips on 10.30.2013

That sounds really great and super healthy to boot!

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