Get access to everything we publish when you sign up for Outside+ Join today!.
Twelve garlic cloves may sound like a lot, but simmering them in broth mellows their pungency and infuses the soup with rich flavor.
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
- Cholesterol Content 0 mg
- 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