A very QUICK soup!...Just chop the veggies, saute, simmer, blend....This is slightly adapted from Mel's Kitchen Cafe....this is a double recipe, because you'll want leftovers or some to share!It has a very creamy consistency...but contains none!
1 T olive oil (or use Pam if you prefer)
3-4 large cloves garlic, minced
2 medium onions, diced
4 medium zuccini, chopped (about 6-8 C)
1 t salt...I didn't add this
1/2 t pepper (freshly ground is nice)
4 C low-sodium chicken stock (I used "No-Chicken"Broth...low sodium)
1/2 bunch (about 4 T) fresh basil, chopped
4 C fresh baby spinach, coarsely chopped
You could also add some chunks of cooked chicken (rotisserie?)
Saute onions, garlic, zucchini, seasoning with (salt) and pepper, 3-4 minutes, until onions have softened. Add 2 C broth, cover and cook about 10 minutes, until zucchini is falling apart.
Add basil and blend with an immersion blender or in a blender or food processor...I liked the immersion blender as it doesn't liquify things quite so much. Return to pot and add spinach and 2 more cups broth. Cook about 5 minutes until heated through. Add chicken if desired. Serve with sour cream and sprinkle with nutmeg...
***You could also stir in a package of fat free cream cheese, softened a bit in the microwave if you don't mind the additional calories/dairy....but it's really delicious as is.