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Creamy Broccoli and Spinach Soup

Creamy Broccoli and Spinach Soup
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Serves 4| Hands-On Time: | Total Time:



  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.
By January, 2013

Nutritional Information

  • 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 .

Quick Tip

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.

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    High in vitamin C, these hard, tart berries are grown in bogs in colder regions of North America and Europe. They’re almost always eaten cooked, as in the classic Thanksgiving relish.