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