Really Simple, Healthy Green Vegetable Soup

Lisa in Canada's Note:

I created this simple soup after I got braces put on my teeth and was having trouble chewing, but still wanted to keep my veggie intake up. I keep eating it now because it has become a personal favorite. :) It comes together quickly and I sometimes make a double batch and reheat it throughout the week whenever I need a quick bite.

• Total Time: 35 mins
• Prep Time: 15 mins
• Cook Time: 20 mins

Ingredients:

Servings: 6

• 1/2 tablespoon olive oil
• 2 teaspoons butter
• 2 green zucchini, chopped
• 2 -3 leeks, trimmed, washed & chopped
• 1 head broccoli, cut into small florets
• 1 bunch spinach, tough stems removed
• 4 -5 cups chicken broth (I find the organic cartons the best tasting)
• salt
• pepper
• 1 teaspoon minced garlic (2-3 cloves)
• 1 pinch thyme

Directions:

1. Heat oil and butter together in a dutch oven.
2. Add chopped leeks, saute 2 minutes.
3. Add chopped zucchini and broccoli; saute 5 minutes.
4. Add spinach, saute until wilted.
5. Add salt, pepper, garlic and thyme; saute 1 minute.
6. Add chicken broth, simmer 10 minutes (or until all veggies are very tender).
7. Remove from heat and allow to cool slightly.
8. Pour into blender in batches and puree until smooth.
9. Serve immediately (can be garnished with parmesan cheese if desired) or refrigerate and reheat as needed.
10. The flavor of this soup improves overnight.
11. Can easily be made vegetarian by substituting vegetable broth for the chicken broth.