Spinach and leek soup
A warm and nourishing Spinach and Leek Soup recipe featuring the earthy flavors of leeks, the vibrant and nutrient-rich goodness of spinach, and a touch of creamy light sour cream. Enhanced with a dash of olive oil and the crunchy texture of walnuts, this inviting soup is perfect for a comforting meal. Ready to be served with wholesome vegetable broth, making it an ideal dish for a cozy day in.
Cook time 35 min
Prep time 15 min
Ingredients:
1 tbsp walnuts1 tbsp olive oil
2 leeks
2 garlic cloves
4 cups vegetable broth
3 cups spinach
2 tbsp light sour cream
Spinach and leek soup is a nutritious and hearty dish that's perfect for a comforting meal. Packed with the wholesome goodness of leeks, spinach, and a few simple ingredients, this soup is easy to make and incredibly delicious. Whether you’re looking to warm up on a chilly day or just enjoy a healthy and savory treat, this recipe is an excellent choice.
Instructions:
- Leeks: Cut off the root and the tough green tops of the leeks, leaving only the white and light green parts. Slice the leeks lengthwise and rinse under running water to remove any dirt or sand trapped between the layers. Slice the cleaned leeks into thin half-moons.
- Garlic: Peel and mince the garlic cloves.
- Spinach: Rinse the spinach thoroughly if necessary.
- Walnuts: Roughly chop the walnuts into smaller pieces.
- Heat the olive oil in a large pot over medium heat.
- Add the sliced leeks to the pot and cook for about 5-7 minutes, stirring occasionally, until they are soft and translucent but not browned.
- Add the minced garlic to the leeks and cook for an additional 1-2 minutes, stirring frequently to avoid burning. You'll want to cook until the garlic is fragrant.
- Pour in the vegetable broth (4 cups) and bring the mixture to a boil.
- Once boiling, reduce the heat to a simmer and let it cook for about 10 minutes to allow the flavors to meld together.
- Add the spinach (3 cups) to the pot and stir until it wilts into the soup, which should take about 2-3 minutes.
- Stir in the walnuts (1 tbsp), ensuring they are well distributed throughout the soup.
- Using an immersion blender, blend the soup directly in the pot until smooth, or allow the soup to cool slightly and transfer it in batches to a countertop blender. Blend until the soup reaches your desired consistency.
- Return the blended soup to the stove if necessary to reheat it gently over low heat.
- Stir in the light sour cream (2 tbsp) until well incorporated. This will give the soup a creamy texture and slightly tangy flavor.
- Taste the soup and season with salt and pepper as needed.
- Ladle the soup into bowls and serve warm.
Tips:
- Make sure to clean the leeks thoroughly, as dirt and grit can get trapped between the layers.
- If you prefer a creamier texture, you can blend the soup until smooth using an immersion blender.
- For added depth of flavor, you can lightly toast the walnuts before adding them to the soup.
- Feel free to adjust the seasoning to your taste by adding salt, pepper, or even a pinch of nutmeg.
- If you're following a vegan diet, you can replace the sour cream with a dairy-free alternative.
This Spinach and Leek Soup is not only tasty but also brimming with nutrients. The rich flavors of the leeks and spinach blend beautifully with the creamy texture of the sour cream and the subtle crunch of walnuts. Enjoy this soup on its own or with a slice of crusty bread for a complete meal. You'll find yourself coming back to this recipe time and time again!
Nutrition per serving
4 ServingsCalories 110kcal
Protein 3.49g
Carbohydrates 16g
Fiber 2.27g
Sugar 5.00g
Fat 7g
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