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


★★★★★ 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



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

Printable Recipe Card


Main Ingredient: Vegetable
Regional Style: American
Dietary Needs: Vegetarian

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