Creamy Broccoli and Spinach Soup

Fresh, quick and easy. And no cream!

Start to finish: under 30 minutes


Ingredients

  • 2 leeks, chopped
  • 4 tablespoons butter
  • 3/4 teaspoon salt
  • 1/4 teaspoon pepper
  • 6 cups broth
  • 1 bunch broccoli, chopped
  • 1 small russett potato, peeled and chopped
  • 5 ounces spinach
  • sour cream, for garnish

Directions

  1. Cook chopped leeks in butter with salt and pepper in a large pot over medium high heat, stirring occasionally, until softened, 4-6 minutes.
  2. Add broth, broccoli, chopped, potato (peeled and chopped)
  3. Simmer until tender, about 18 to 22 minutes.
  4. Stir in spinach until wilted; puree in a blender
  5. Top with sour cream and black pepper.

Servings: 4.

Source: Real Simple January 2013