Creamy Broccoli and Spinach Soup

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

Ingredients

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.
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

Leeks
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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