Creamy Broccoli and Spinach Soup

creamy-broccoli-spinach-soup
Photo by Paul Sirisalee
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  • Serves 4
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  • Nutritional Information
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    Nutritional Information

    Per Serving

    • Calories 250 calories
    • Fat 12 g
    • Sat Fat 7 g
    • Cholesterol 30 mg
    • Sodium 692 mg
    • Protein 7 g
    • Carbohydrate 32 g
    • Sugar 8 g
    • Fiber 9 g
    • Iron 4 mg
    • Calcium 163 mg

Ingredients

  1. Check 2 leeks, chopped
  2. Check 4tablespoons unsalted butter
  3. Check kosher salt and black pepper
  4. Check 6cups low-sodium vegetable broth
  5. Check 1 bunch broccoli, chopped
  6. Check 1 small russet potato, peeled and chopped
  7. Check 5ounces spinach
  8. Check sour cream

Directions

  1. Cook the leeks in the butter with ¾ teaspoon salt and ¼ teaspoon pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.
  2. Add the vegetable broth, broccoli, and potato. Simmer until tender, 18 to 22 minutes.
  3. Stir in the spinach until wilted. Transfer the mixture to a blender and puree until smooth. Top with the sour cream and black pepper to taste before serving.