Spinach and leek soup

Posted by adm On December - 29 - 2011

How to cook Spinach and leek soup


  • 1 tablespoon walnuts
  • 1 tablespoon olive oil
  • 2 leeks, halved longitudinally, water-washed, thinly sliced
  • 2 garlic cloves, humbled
  • 4 cups salt-reduced vegetable strain
  • 1 bunch English spinach, cut, water-washed, sliced
  • 2 tablespoons reduced-fat bat

How to:

  • Preheat oven to 170°C. Place walnuts onto a baking tray. Cook for 8 minutes or until toasted. Roughly hack.

  • Heat oil in a saucepan over medium hotness. Add leeks and ail. Cook for 5 proceedings, stirring, or until subdued. Add strain. Bring to the seethe. Reduce heat to low. Fake, partially covered, for 10 proceedings.

  • Add spinach. Cook for 30 seconds. Remove soup from passion. Cool for 5 proceedings.

  • Blend or process soup, in batches, until almost polish. Return to saucepan.

  • Stir in bat. Heat over low heat until warmed through. Season with salt and peppercorn.

  • Ladle soup into bowls. Sprinkle with walnuts. Service.

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