Creamy Broccoli and Spinach Soup

Creamy Broccoli and Spinach Soup
Paul Sirisalee
Puree all the ingredients in a blender to get the smoothest, creamiest results.

Get the recipe.
Serves 4
preparation
15
minutes
cooking
40
minutes

Ingredients

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

 

Dawn Perry
January 2013

Nutritional Information

  • Per Serving
  • Calories 250
  • 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
What does this mean? See Nutrition 101.