Total Time
25mins
Prep 10 mins
Cook 15 mins

From 1001 Low Fat. Use vegetable broth to make this vegetarian.

Ingredients Nutrition

Directions

  1. Saute leek, carrot and celery in oil in a large saucepan until tender.
  2. Add chicken stock and heat to boiling. Add spinach and cook, uncovered, for 2 minutes, or until spinach wilts.
  3. Process in a food processor or blender (stick blender!) until smooth.
  4. Return to pan and heat until hot.
  5. Serve sprinkled with cheese.
Most Helpful

5 5

First 5 stars. But I have to give this 3 reviews. Yes 3. I tripled the recipe 3 ways because I have a lunch I wanted to take it to. Also, giving some to a neighbor, and third for me. in the freezer or fridge. So ...

First made as is. Very good, I would of liked a little garlic, but that would be my only change. I garnished with the parm and some scallions. I did puree, but I left a little texture. That is just me. Plenty of salt and pepper and it was excellent.

Second, made it as is for the most part. I like the texture before pureeing, so I decided to add some diced potato (I used a canned potato, for a quick fix), I also added garlic, scallions into the broth, red pepper, and some wild mushrooms. It was excellent again. Did NOT puree

Third, I made it as is again, but didn't puree, added scallions, garlic and cheese tortellini. But the soup was the same base.

So, I tasted all 3, packaged them up and all three were great! A very easy, simple soup, full of flavor and healthy. Loved it! Will enjoy it for dinner and later this week.

One Note, I did use a veggie broth, just because I figured why not, make it even healthier!
Excellent easy recipe!

Perfect recipe for tweaking, adding and removing veggies according to what you have in the kitchen! I used celery leaves (I juiced the stalks in the morning with apple so I only had leaves left) instead of leeks. Added everything more or less, made about half portion. Came out very nice, spinach and parmesan go very well. My soup had a cellery-spinach taste. Then I just cut wholegrain bread into small pieces which I toasted on a hot pan, no oil. I put those into the bowl, poured the soup and my lunch was ready. Very nice.