Broccoli Spinach Soup with Apples & Leeks
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 6
Ingredients
2 Tbsp. unsalted butter4 small leeks, white and light green parts, well washed and chopped1 package broccoli slaw (ex: Trader Joe), chopped1 lb russet potatoes, peeled and diced1 large apple, peeled and chopped1 qt. vegetable broth2-3 cups spinach, well chopped1/2 c. half and half or creamSaltGround Nutmeg
1. In a 5 qt. dutch oven, melt butter over medium heat until it foams. Add leeds; sprinkle with salt, and saute for several minutes. Add slaw, potatoes and apple, and continue cooking unti the vegetables soften slightly and some of their liquid is released.
2. Add broth, turn heat up, and bring to a boil.
3. Add spinach and combine well. Turn heat down, cover, and cook at a simmer until all vegetables are soft, 15-20 minutes.
4. Using an immersion blender, blend until smooth. Add half and half or cream and stir to combine.
5. Taste for salt and add fresh-grated nutmeg to taste.
Makes six one-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVB.
2. Add broth, turn heat up, and bring to a boil.
3. Add spinach and combine well. Turn heat down, cover, and cook at a simmer until all vegetables are soft, 15-20 minutes.
4. Using an immersion blender, blend until smooth. Add half and half or cream and stir to combine.
5. Taste for salt and add fresh-grated nutmeg to taste.
Makes six one-cup servings.
Number of Servings: 6
Recipe submitted by SparkPeople user DANAVB.
Nutritional Info Amount Per Serving
- Calories: 221.2
- Total Fat: 6.5 g
- Cholesterol: 17.8 mg
- Sodium: 427.9 mg
- Total Carbs: 37.3 g
- Dietary Fiber: 6.2 g
- Protein: 5.2 g
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