Susan Din


Creamy and satisfying without a drop of cream, or any dairy products! This is a yummy way to eat your veggies!
Easily adaptable as vegetarian-just use vegetable stock!

Recipe and picture from Mels Kitchen Cafe

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★★★★★ 1 vote
2-4 depending on your appetite and whether you add chicken.
10 Min
30 Min
Stove Top


1 Tbsp
olive oil
1 large clove
1 large
leek-sliced in half lengthwise, then sliced across the grain thinly. rinse very well to remove sand/grit.
2 medium
zucchini chopped =4 cups
1 tsp
1/2 tsp
black pepper
2 c
chicken broth(or vegetable broth)
1 1/2 Tbsp
fresh basil
2-3 c
fresh baby spinach chopped
1-2 c
(optional) cooked cubed chicken - rotissere or other


1In a saucepan, heat olive oil over mediun high heat. Add the garlic, leeks and zucchini.
Sprinkle the salt and pepper over the veggies and cook, stirring often until leeks are somewhat translucent(3-5 min).

2Add 1 cup of the broth, cover and cook over medium heat until all veggies are very soft(10 min).

3Transfer the mixture to a blender or use a stick blender and add the basil.
Carefully blend until smooth.
Pour the soup back into the pot.

4Stir in the remaining 1 cup of chicken broth.
Stir in the chopped spinach and cooked chicken.
Bring back to a simmer for 1-2 minutes.
It's ready to serve!

About this Recipe

Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian
Other Tags: Quick & Easy, For Kids, Healthy