Healthy Leek and Spinach Soup
A beautiful leek and spinach soup with broccoli is packed with nutrients! It is soothing, rich in nutrients and made without cream. This homemade soup is perfect for lunch with fresh basil topping and a dollop of Greek yogurt.
Servings: 4
Calories: 124.97kcal
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
To store this delicious soup, use a container with a lid and store 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.
Nutrition
Calories: 124.97kcal | Carbohydrates: 17.73g | Protein: 2.61g | Fat: 5.57g | Saturated Fat: 0.79g | Polyunsaturated Fat: 0.68g | Monounsaturated Fat: 3.86g | Sodium: 1510.5mg | Potassium: 453.47mg | Fiber: 2.74g | Sugar: 4.46g | Vitamin A: 2951.56IU | Vitamin C: 41.63mg | Calcium: 59.89mg | Iron: 1.7mg