Twelve garlic cloves may sound like a lot, but simmering them in broth mellows their pungency and infuses the soup with rich flavor.
- 2 Tbs. olive oil
- 3 medium-size leeks, white parts halved and thinly sliced (about 3 cups)
- 1 cup finely chopped celery
- 5 cups low-sodium vegetable broth or water
- 1 medium-size potato, peeled and cut into 1-inch chunks (about 1 1/2 cups)
- 12 cloves garlic, peeled (about 1 head)
- 6 sprigs fresh thyme
- 1 bay leaf
- 1 tsp. salt
- 1 1/2 lb. fresh spinach, stemmed and chopped
- 1 cup fresh basil leaves
- 1 Tbs. lemon juice
Heat oil in saucepan over medium heat. Add leeks and celery, and cook 5 to 7 minutes, or until softened, stirring often. Add broth, potato, garlic, thyme and bay leaf. Cover, and bring to a boil. Add salt, reduce heat to medium low, and simmer 20 minutes, covered, or until garlic is tender. Discard thyme sprigs and bay leaf.
Remove from heat, and stir in spinach and basil. Let stand 3 minutes, or until spinach is wilted, stirring occasionally.
Purée soup in food processor or in pot with immersion blender. Thin with more broth or water, if desired. Stir in lemon juice, and season to taste with salt and pepper. Serve hot or chilled.
- Calories: 136
- Carbohydrate Content: 21 g
- Fat Content: 5 g
- Fiber Content: 4 g
- Protein Content: 4 g
- Saturated Fat Content: 5 g
- Sodium Content: 805 mg
- Sugar Content: 4 g