(Courtesy of Lori's kitchen)
2 tablespoons olive oil
2 tablespoons minced garlic
2 large leeks, green parts
trimmed, whites washed and chopped
4 medium zucchinis, washed
trimmed and chopped
2 teaspoons salt
1 teaspoon pepper
4 cups vegetable broth
1 bunch fresh basil, washed,
trimmed and chopped
6 cups organic spinach, coarsely
chopped
10 oz organic frozen broccoli florets (optional)
In
a large stock pot heat the oil and the garlic. Add the leeks and zucchini. Stir
in the salt and pepper. Cook for 3 or 4 minutes until leeks have softened. Add the
cups broth and optional broccoli (I added the whole bag because I wasn’t sure
it was going to be enough soup for the whole family—adding the broccoli made
enough for my family and was delicious). Cook for about 10 minutes.
Add
the spinach and basil. Transfer the mixture to a high speed blender (in
batches, if needed) and blend to desired consistency. Pour soup back into the
stock pot and keep warm.
Serve
with a loaf of warm whole wheat bread and balsamic for dipping.
