Broccoli-Spinach Soup with LeeksBroccoli-Spinach Soup with Leeks

Name: Broccoli-Spinach Soup with Leeks
Prep time: 18 min
Cook time: 45 min
Total time: 63 min
Yield: 6 Persons
Ingredients: 2 1/2 pounds broccoli, stems peeled, chopped into 1-inch pieces (about 12 cups); 2 teaspoons dried marjoram; 1 pound fresh flat-leaf spinach, trimmed; 2 large garlic cloves; Kosher salt and freshly ground black pepper; 2 large leeks, whites and pale-greens only, halved lengthwise, thinly sliced (about 2 1/2 cups); 1 tablespoon olive oil; Plain yogurt (for serving); 1 quart low-sodium chicken or vegetable broth

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Cuisine

International

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Servings

6 Persons

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Prep Time

18 Minutes

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Cook Time

45 Minutes

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Difficulty

Medium Level

Broccoli-Spinach Soup with Leeks is a gluten free, lacto ovo vegetarian, and primal recipe with 6 servings. One portion of this dish contains about 8g of protein, 4g of fat, and a total of 125 calories. For $4.21 per serving, this recipe covers 27% of your daily requirements of vitamins and minerals. It works best as a hor d'oeuvre, and is done in roughly 45 minutes. 830 people were impressed by this recipe. Head to the store and pick up olive oil, vegetable broth, leeks, and a few other things to make it today. It is perfect for Autumn. It is brought to you by Bon Appetit. Overall, this recipe earns a spectacular spoonacular score of 100%. Similar recipes include Broccoli-Spinach Soup with Leeks, Vegan “cream” Of Broccoli Soup With Leeks And Scallions, and White Bean Soup with Spinach and Leeks.

DeliciousTastyWell Prepared

Ingredients

•2 1/2 pounds broccoli, stems peeled, chopped into 1-inch pieces (about 12 cups)

•2 teaspoons dried marjoram

•1 pound fresh flat-leaf spinach, trimmed

•2 large garlic cloves

•Kosher salt and freshly ground black pepper

•2 large leeks, whites and pale-greens only, halved lengthwise, thinly sliced (about 2 1/2 cups)

•1 tablespoon olive oil

•Plain yogurt (for serving)

•1 quart low-sodium chicken or vegetable broth

Cooking Instructions

01
Heat oil in a large heavy pot over medium-high heat.
02
Add leeks, season with salt and pepper, and cook, stirring occasionally, until leeks are wilted, about 5 minutes.
03
Add garlic and marjoram; stir until aromatic, about 1 minute.
04
Add broccoli; stir until coated and bright green, about 2 minutes.
05
Add broth; cover with lid slightly ajar and bring to a boil. Reduce heat and simmer until broccoli is tender, 58 minutes.
06
Add spinach to pot. Stir until wilted, about 2 minutes.Working in batches, pure soup in a blender, adding water by 1/4-cupfuls if too thick, until very smooth. Return soup to pot. Season to taste with salt and pepper; thin with more water if needed for consistency.Divide among bowls. Spoon a dollop of yogurt on top. Season with pepper.

Cooking Reviews

“

The Caprese Salad Skewers recipe was a triumph! I prepared them for a party's barbecue and everyone loved them. The basil was so aromatic, the mozzarella so fresh, and the skewers were the perfect size and an appropriate.

Michael Burns

July 1, 2023