• Prep Time:
  • Cooking Time:
  • Serves: 10 Servings

Broccoli, Spinach and Leek Soup

  • Recipe Submitted by on

Category: Stews

 Ingredients List

  • 1/4 c Butter
  • 4 lg Leeks, white & pale parts
  • -only; chopped (about 6
  • -cups)
  • 1 1/2 lb Broccoli florets, separated
  • -from stems (stems peeled &
  • -cut into pieces)
  • 1 pk Russet potatoes, peeled; cut
  • -into 2" pieces
  • 5 cn Low salt chicken broth (14
  • -1/2 oz. cans)
  • 1 10 oz. pkg frozen chopped
  • -spinach, thawed; drained
  • 1 lg Red bell pepper
  • Fresh chives or green onion
  • -tops


Melt butter in a large pot over medium high heat. Add the leeks and saute
until tender but not brown, about 15 minutes. Add the broccoli stems and
florets and potatoes; stir 3 minutes. Add the broth and bring to a boil.
Reduce heat, cover and simmer until vegetables are very tender; about 25
minutes. Cool soup for 15 minutes.

Add spinach to soup. Puree soup in batches in a blender or food processor.
Return to pot.

Char red pepper over gas flame or in the broiler until blackened on all
sides. Wrap in a paper bag and let stand for 10 minues. Peel and seed.
Cut pepper into pieces. (Soup and pepper can be made 1 day ahead. Cover
separately; chill.)

Rewarm soup over medium heat. Season with salt and pepper. Ladle into
bowls. Top with bell pepper and chives (or green onion tops).

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