A beautiful leek and spinach soup with broccoli is packed with nutrients! It is soothing, rich in nutrients and made without any dairy. This homemade soup is perfect for lunch with fresh basil as a topping and a dollop Greek yogurt.
I know it’s mid-February and we are still experiencing cold winter snowy days and I am so craving for Spring!! I wanted to make something that was vibrant, fresh and have that feel-good vibe and to remind me that Spring is just around the corner!
We have had a winter with extreme cold temperatures and lots of snow, I mean lots!! I am so ready for warm temperatures and bbq season! This soup is just that and more! When I bought a large container of organic baby spinach and it was gorgeous and fresh!! I knew I wanted to make a soup with the spinach and a few ingredients, this soup came together and boy is it good, no it’s great!! So fresh, soothing, delicious and super nutritous!
This soup is dairy-free and by adding a potato and in this case, Yukon gold potato was added. For me potatoes create a beautiful creamy texture in soups rather then the need to add any dairy.
Spinach are packed with vitamins and minerals. Many articles will tell you spinach is a superfood. It is a potent antioxidant to fight off diseases such as cancers, lowers blood pressure therefore reduces heart disease, it helps to reduce inflammation. Spinach also supports and helps to boost brain health. Supports a healthy immune system and healthy bones but the list continues. All of these benefits are so important to maintain a healthy body. So the next time you are grocery shopping, grab some spinach.
INGREDIENTS AND TIPS
- EXTRA VIRGIN OLIVE OIL: is a good choice or a avocado oil or grapeseed oil are my other choices
- LEEKS: offers a mild sweet onion flavour
- GARLIC: are a good base for a soup, lots of goodness and flavour
- CELERY: another level of flavour is mild yet earthy
- STOCK: I chose a vegetable stock for this recipe, although chicken stock would add lots of flavour too, and I like to use bouillon cubes when I don’t have stock on hand, and my favourite is the GoBio Organic Bouillon Cubes
- POTATO: Yukon gold is a great versatile potato and works really well in this soup, and other option would be a russet potato, they are both starchy to create a creamy texture and potatoes are my go to when I don’t want to add dairy to my soups
- SEASONINGS: salt and pepper, I like to use Himalayan salt for it’s nutritional benefits and it’s optional
- BROCCOLI: I like to use organic and local if all possible, but not necessary to enjoy this delicious soup
- THYME: a mild herb with earthy minty flavour, if you don’t have fresh substitute with 1/4-1/2 teaspoon of dried thyme
- SPINACH: baby spinach worked well, super healthy green
- PARSLEY: fresh parsley adds another layer of rich colour and nutritional value
- TOPPINGS: Greek yogurt is optional, can use plant-based yogurt. Fresh basil really added a beautiful fragrant flavour as a garnish.
HOW TO MAKE THIS NOURISHING SOUP
Heat olive oil in a sauce pot or cast iron pot. Add leeks and sauté for 3-4 minutes until softened then add garlic and celery, sauté for about one minute.
Add vegetable stock, potatoes, salt and pepper. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 15 minutes until the potatoes starts to become tender.
Add the broccoli florets and parts of diced stems to the soup, along with the thyme, cook for another 5-7 minutes until the broccoli is tender. Add the spinach and parsley, cook until wilted.
Remove the sprigs of thyme and transfer with ladle into a blender or food processor. Can also use a hand emulisifer. Blend until the texture is creamy and there are no lumps or chunks left. Be careful transfer into the blender, the lid can get very hot.
Check and adjust the seasonings at this time. Garnish with fresh basil, broccoli, and Greek yogurt if desired. Enjoy!
WHY MAKE THIS RECIPE
- HIGHLY NUTRITIOUS AND LOADED WITH NUTRIENTS
- AN EASY RECIPE AND MADE IN 30-MINUTES
- FRESH, FLAVOURFUL AND SOOTHING SOUP
- DISEASE FIGHTING SOUP
- COMFORTING SOUP
Have you ever heard the saying or maybe the book “Soup for Soul?” Well, if you haven’t, it a quote I heard many many years ago and I thought it was the PERFECT way to describe soup. I don’t know if you are a soup person, but I love soups of all kind!! Why do I love soup so much?
I grew up eating soup often and Mom’s soups were so wonderfully comforting and delicious! She made such a variety of soups to keep it interesting for us kids. That’s one of the reasons I love soups is it takes me back to my childhood and Mom’s love of cooking and caring for her family. As well, soups are so versatile, the options are endless!! Starting with all of the difference kinds of meats, poultry, fish and seafood you can incorporate into a soup. Can’t forget to mention the vast choices of vegetables and sometimes fruit, yes fruit.
If you have never made a soup, I really hope you give one of mine a try. They are so delicious and your family will thank you for it!
STORING this delicious soup use a container with a lid for up to 3-4 days in the refrigerator.
Freeze any leftovers in a freezer storage container with a lid for up to 3 months. Always a good habit is to allow soups to thaw the night before in the refrigerator before reheating.
Reheat in a sauce pot on a medium low temperature, stirring occasionally to avoid sticking to the bottom of the pot.
DID YOU MAKE THIS RECIPE?
I WOULD LOVE TO HEAR YOUR FEEDBACK AND SUGGESTIONS! PLEASE DON’T FORGET TO COMMENT AND RATE THIS RECIPE. 🙂
Healthy Leek and Spinach Soup
Equipment
- 1 large Dutch oven or sauce pot
- blender, food processor or hand emulsifier
Ingredients
- 1½ tbsp extra virgin olive oil or avocado oil
- 1 leek stalk, thinly sliced
- 2 cloves garlic, minced
- 2 celery ribs, sliced
- 5 cups vegetable stock
- 1 large Yukon gold potatoes, diced
- 1/2 tsp Himalayan salt
- pinch or two of pepper
- 1 cup broccoli, florets, diced
- 3 sprigs of fresh thyme
- 2 handfuls baby spinach
- 1/4 cup fresh parsley, chopped
- fresh basil, broccoli and a dollop of Greek yogurt for toppings (substitute with plant-based yogurt)
Instructions
- Heat olive oil in a sauce pot or cast iron pot. Add leeks and sauté for 3-4 minutes until softened then add garlic and celery, sauté for about one minute.
- Add vegetable stock, potatoes, salt and pepper. Bring to a boil and then reduce heat to simmer. Cover partially with a lid and cook for about 15 minutes until the potatoes starts to become tender.
- Add the broccoli florets and parts of diced stems to the soup, along with the thyme, cook for another 5-7 minutes until the broccoli is tender. Add the spinach and parsley, cook until wilted.
- Remove the thyme and transfer with ladle into a blender or food processor. Can also use a hand emulisifer. Blend until the texture is creamy and there are no lumps or chunks left. Be careful transfer into the blender, the lid can get very hot.
- Check the seasoning and adjust at this time. Garnish with fresh basil, broccoli, and Greek yogurt if desired. Enjoy!
Notes
Nutrition
