Creamy Broccoli and Spinach Soup
Serves 4| Hands-On Time: | Total Time:
- 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.
- Add the vegetable broth, broccoli, and potato. Simmer until tender, 18 to 22 minutes.
- 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.
- Per Serving
- Calories 250
- Fat 12g
- Sat Fat 7g
- Cholesterol 30mg
- Sodium 692mg
- Protein 7g
- Carbohydrate 32g
- Sugar 8g
- Fiber 9g
- Iron 4mg
- Calcium 163mg
What does this mean? See Nutrition 101 .
To clean leeks, which tend to be gritty, trim them according to the recipe, then swirl in a bowl of cold water. The sand will sink to the bottom. Scoop them out, transfer to a colander to drain, and repeat until the water is clear.