Spinach, Leek and Mushroom Soup

This is a tasty soup combining three very nutritious veggies. Rich in iron, folate, Vitamin A, Vitamin D, minerals, this soup is a great way to include greens in your diet. This fortified soup is ideal for weight watchers and those looking to make a healthy addition to their diet.

Ingredients

  • Spinach – 2 large cups, tightly packed
  • Mushrooms – 1 cup, cleaned and sliced
  • Leeks – 2, ends, light green and white parts trimmed; roughly chopped
  • Garlic – 2 cloves
  • Potato – 1, peeled
  • Green chillies (optional) – 2
  • Water/ Stock – 4 cups
  • Salt and pepper – To taste
  • Oil – 1 tblspns.

Directions

  1. Heat oil in a pot, add the garlic and leeks.
  2. Sauté for a minute.
  3. Toss in potatoes and cook till it is tender.
  4. Toss in the mushrooms and green chillies, and sauté for 30 seconds.
  5. Pour the stock/water into the pot and bring it to a boil.
  6. Once it boils, cover the pot and let it simmer till the potatoes are soft.
  7. Put a fork through the potatoes to see if they are soft; if not soft enough, allow it to simmer a little longer.
  8. Add the spinach leaves, and simmer for 3 minutes.
  9. Ensure the spinach leaves don’t wilt.
  10. Turn the stove off.
  11. Use a stick blender, and blend it smooth.
  12. If you’re using a blender, wait for the soup to cool.
  13. Season and serve hot with bread sticks.

Tips:

  1. Replace leeks with onions.
  2. Skip mushrooms if you do not enjoy its taste.
  3. Add a little cumin and/or coriander powder to spice the soup up.

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