- 2 tablespoons olive oil
- 2 leeks, thinly sliced
- 1 garlic clove, minced
- 12 oz. fresh broccoli florets
- 1 large russet potato, peeled and diced
- 4 cups vegetable broth
- 8 oz. fresh spinach leaves
- Salt and pepper to taste
- Shredded cheese or sour cream for garnish
- In a soup pot, warm olive oil and sauté leeks and garlic over medium heat 5 minutes. Stir in broccoli and potato and cook for about a minute. Add vegetable broth. Turn up heat and bring mixture to a boil; boil for about 10 minutes or until broccoli and potatoes are tender, but not too soft.
- Remove from heat and stir in spinach. Working in batches, blend mixture in a blender or food processor until smooth. (The ideal consistency is similar to cream of broccoli.)
- Return mixture to clean soup pot and reheat, if needed. Season with salt and pepper. Ladle into bowls and garnish each serving with a dollop of sour cream or shredded cheese, if desired. As I admire this fine spinach purchased by my local co-op, I take comfort that I will soon be pulling spinach from my own backyard.
My windowsill is lined with seedlings sprouting their little green tops from pockets of soil. Just above the seedlings, my window frames a picture the Wisconsin winterscape, which can be impressive in December, but it gets rather gray and dreary by the end of February. I’m over it, and I want to think Spring.
To combat the late winter chill and think Spring, I whip up a pot of soup that has some of the best spring/early summer ingredients — spinach, leeks, and broccoli — all loaded with cold-fighting, energy-boosting vitamins, antioxidants, and fiber that provide the perfect energetic pick-me-up to get through winter’s final blast.
I bought some fine organic spinach and broccoli from a local co-op, and as I prepped my vegetables for the soup, I looked at my seedlings on the windowsill and took comfort in the fact that it wouldn’t be long before I would be pulling spinach, broccoli, and leeks from the dirt in my own backyard.