Nutrition per serving may change if servings are adjusted.
1 tablespoon extra-virgin olive oil
1 tablespoon butter
2 large leeks, white and pale green parts only, halved lengthwise, rinsed and thinly sliced
2 cloves garlic, minced
6 cups low-sodium chicken broth
4 cups chopped zucchini
¾ teaspoon salt
¼ teaspoon ground pepper
10 cups baby arugula
½ cup chopped fresh parsley
2 tablespoons lemon juice
Heat oil and butter in a large pot over medium heat. Add leeks and garlic. Cook, stirring, until softened but not browned, about 3 minutes. Stir in broth, zucchini, salt and pepper. Bring to a boil. Reduce heat, cover and simmer until the zucchini is tender, about 15 minutes. Remove from heat. Stir in arugula and let stand 5 minutes.
Puree the soup in the pot with an immersion blender or in batches in a regular blender. Stir in parsley and lemon juice. Serve warm or at room temperature.
148 calories;6 g fat(2 g sat); 3 g fiber; 17 g carbohydrates; 9 g protein; 67 mcg folate; 5 mg cholesterol; 6 g sugars; 0 g added sugars; 3,302 IU vitamin A; 41 mg vitamin C; 193 mg calcium; 3 mg iron; 405 mg sodium; 568 mg potassium
Vitamin C (68% daily value), Vitamin A (66% dv)