Total Time
Prep 10 mins
Cook 20 mins

A light vegie soup that's also creamy - what a combo!

Ingredients Nutrition


  1. Remove the roots and leaves from the leeks, wash well, and chop roughly.
  2. Heat the oil in a large, heavy-based saucepan or stock pot. Saute the leek until softened.
  3. Add the garlic and pepper, and continue cooking, stirring, for around a minute.
  4. Add the spinach, in batches if using fresh, broccoli, potato and stock. Cover and simmer until the potato is tender.
  5. Remove from heat and allow to cool slightly.
  6. Blend on high speed using a hand held/stick mixer.
  7. Serve with grated parmesan or sour cream.