Spinach, basil, celery, leeks, plus garlic & thyme make a delicious hot or cold soup or sauce.

• 1 T olive oil
• 3 C thinly sliced leeks (white with 2″ of green included)
• 1 C diced celery
• 5 C vegetable or chicken broth (low sodium preferrred)
• 1.5 C chopped potato
• 12 garlic cloves, peeled
• 6 6-inch sprigs fresh thyme
• 1 bay leaf
• .5 t turmeric
• 1.5 pounds fresh spinach, chopped
• 1 c fresh basil leaves
• 1 T lemon juice
• 1.5 t sea salt – TASTE first
• Freshly ground black pepper
• 1 T+/- lemon juice TASTE
• Maple Syrup TASTE (Use a little at a time to adjust sweet/sour, as needed.)

Heat olive oil in a saucepan over medium heat. Add leeks & celery & cook about 3 minutes. Add broth, potato, garlic, thyme, bay leaf, turmeric & .25 t salt. Simmer, covered for 20 minutes. Discard thyme & bay leaf. remove pan from heat. Stir in spinach & basil. Let stand until spinach is wilted, about 3 minutes. Puree. Adjust sweet/sour & salt & pepper. Serve cold, room temp, or hot. Garnish with fresh or frozen pomegranate arils or black olives.

It’s delicious with grilled chicken and pasta as a sauce. Add some Parmesean.