Recipe by dicentra
From 1001 Low Fat. Use vegetable broth to make this vegetarian.
Top Review by SarasotaCook
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!
- 1 leek, thinly sliced
- 1 carrot, sliced
- 1 celery rib, sliced
- 1 tablespoon olive oil
- 2 quarts chicken stock
- 2 lbs fresh spinach
- salt and pepper
- 1⁄2 cup grated parmesan cheese
Directions See How It's Made
- Saute leek, carrot and celery in oil in a large saucepan until tender.
- Add chicken stock and heat to boiling. Add spinach and cook, uncovered, for 2 minutes, or until spinach wilts.
- Process in a food processor or blender (stick blender!) until smooth.
- Return to pan and heat until hot.
- Serve sprinkled with cheese.