Spinach Soup

Velvety Spinach Soup

  • 2 large leeks
  • 3 zucchinis (should be at least 2 cups in volume when sliced)
  • 2 bunches of spinach
  • 2 cups of high quality vegetable broth
  • 1 to 2 tbsp of extra virgin olive oil
  •  Salt and Pepper
  • Fresh herbs
  • 3 minced cloves of garlic

Cut off the green parts of the leeks. Cut the leeks in half, and then chop into small pieces. Put the leek pieces/strips into a strainer and wash thoroughly as leeks can contain clinging sand.  This is an extremely important process with the spinach as well.

Put leeks, garlic, and olive oil into a pot and sauté for a few minutes at high heat until it softens.

Add all other ingredients and cook with high heat until you get a rolling boil. Cover pot and lower heat to a gentle simmer. 

Cook for about 20 minutes to an hour until zucchini is tender. Whir the vegetables in a blender, food processor, or with a whirring stick until the soup has a velvety texture. 

For herbs,  use thyme and rosemary in my soups. You can add a little oregano (the herb with the highest amount of antioxidants) and fresh parsley, if available. Obviously, this soup is very nutritious and low in calories. Store in small containers in a fridge to eat on the run.



Phyllis Mallah

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