Recipe by Dawn Perry via http://www.realsimple.com
Husband-Tested
in Alice’s Kitchen
This is a perfect example of a delicious soup for
lunch, dinner or even a dinner party first course that is very quick and easy
to make plus it’s full of good-for-you vegetables. It will take about ½ hour to make…start to
finish and most of that is cooking time. So during the cooking time, you can
toss a salad and set the table for a fantastic meal your family will love. Use vegetable broth to make this a Meatless Monday lunch or dinner.
Ingredients
2 leeks, chopped
or 2 small sweet onions, sliced
4 Tablespoons unsalted
butter
Kosher salt and black
pepper
6 cups low-sodium
vegetable broth or chicken broth
1 bunch
broccoli, chopped
1 small russet
potato or 3 small red or Yukon gold potatoes, peeled and chopped
5 ounces spinach
(about ½ bag or a very big handful)
Sour cream or plain
Greek yogurt
Directions
Cook the leeks or onions 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. Bring to a boil. Lower to heat and simmer until tender, 18 to 22 minutes.
Stir in the spinach until
wilted. Transfer the mixture to a blender (or use an immersion blender or food processor) and puree until smooth. Top with the
sour cream or Greek yogurt 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
No comments:
Post a Comment