Velvety Spinach Soup
- 2 large leeks
- 3 zucchinis (should be at least 2 cups in volume when sliced)
- 2 bunches of spinach
- 2 cups of high quality vegetable broth
- 1 to 2 tbsp of extra virgin olive oil
- Salt and Pepper
- Fresh herbs
- 3 minced cloves of garlic
Cut off the green parts of the leeks. Cut the leeks in half, and then chop into small pieces. Put the leek pieces/strips into a strainer and wash thoroughly as leeks can contain clinging sand. This is an extremely important process with the spinach as well.
Put leeks, garlic, and olive oil into a pot and sauté for a few minutes at high heat until it softens.
Add all other ingredients and cook with high heat until you get a rolling boil. Cover pot and lower heat to a gentle simmer.
Cook for about 20 minutes to an hour until zucchini is tender. Whir the vegetables in a blender, food processor, or with a whirring stick until the soup has a velvety texture.
For herbs, use thyme and rosemary in my soups. You can add a little oregano (the herb with the highest amount of antioxidants) and fresh parsley, if available. Obviously, this soup is very nutritious and low in calories. Store in small containers in a fridge to eat on the run.