Tuesday, February 5, 2013

Leek, potato and spinach soup

Healthy and hearty.

3 leeks, thinly sliced
2 tbs olive oil
1 onion, diced
2 medium carrots, thinly sliced
2 ribs celery, diced
2 medium potatoes, diced
6 cups low-sodium broth (chicken or vegetable)
1 pound baby spinach
1/2 cup chopped fresh parsley
1/2 teaspoon red pepper flakes
1 cup skim milk

1. Cut off and discard the dark green part of the leeks. Cut off and discard the roots. Cut in pieces

2. Heat the oil in a large pot over medium heat. When the oil is hot and shimmering, stir in the onion, carrot, celery, and season with a sprinkling of salt and pepper. Cook, stirring occasionally, until the vegetables soften, about 10 minutes.

3. Add the potatoes and broth. Bring to a steady simmer and cook until the potatoes are tender. Add the spinach and simmer the soup for 10 more minutes. Take the pot off the heat. Chop the parsley and stir it into the soup, along with red pepper flakes. Add more salt and pepper to taste. Using a blender, puree the soup and add a cup of milk. Heat it up again and serve.