Creamy Spinach & Leek Soup
A creamy, low-carb Paleo soup packed with fiber, greens, and wholesome ingredients. Ready in just 35 minutes, this nutrient-dense soup makes a perfect light meal or satisfying side. Garnish with a touch of coconut cream or optional truffle oil for extra flavor.
Equipment
- 1 large pot or saucepan
- 1 chef’s knife
- 1 cutting board
- 1 hand blender (or standard blender)
- Measuring spoons (1 tbsp, 1 tsp)
- Measuring cup (8 cups capacity)
- Soup bowls for serving
Ingredients
- 2 tbsp butter or ghee
- 2 leeks white parts only, roughly chopped
- 3 –4 garlic cloves roughly chopped
- 4 celery sticks roughly chopped
- ½ small cauliflower roughly chopped
- 2 medium broccoli heads stem included, roughly chopped
- 8 cups vegetable stock
- 2 large handfuls baby spinach roughly chopped
- 1 large handful flat-leaf parsley roughly chopped, plus extra to garnish
- Pinch ground nutmeg
- Freshly ground black pepper to taste
- 1 tbsp coconut cream or dairy cream to garnish
- Drizzle of truffle oil optional
Instructions
- Prepare the Aromatics: Start by gathering your leeks, garlic, and celery. Trim the leeks, keeping only the white portions, and slice them roughly. Peel and roughly chop the garlic cloves. Chop the celery sticks into bite-sized pieces. These aromatic vegetables form the flavor base of the soup, so take a moment to ensure everything is evenly cut for consistent cooking.
- Heat the Fat: Place a large, heavy-bottomed pot or saucepan over medium heat. Add 2 tablespoons of butter or ghee and allow it to melt completely, coating the base of the pot. Ghee will give the soup a rich, nutty flavor, while butter adds a creamy depth. Ensure the fat doesn’t burn; it should shimmer slightly before adding vegetables.
- Sauté the Leeks and Garlic: Add the chopped leeks and garlic to the melted butter. Stir continuously for 3–4 minutes until the leeks soften and become fragrant. Avoid browning them; the goal is to gently sweat the vegetables, releasing their natural sweetness. This step develops the foundational flavor for the soup without adding bitterness.
- Add Celery, Cauliflower, and Broccoli: Once the leeks are soft, incorporate the chopped celery, cauliflower, and broccoli into the pot. Stir them to combine with the aromatics. Cook for an additional 5 minutes, allowing the vegetables to soften slightly and their natural flavors to mingle. This step ensures the soup will blend into a smooth and creamy texture later.
- Pour in Vegetable Stock: Carefully pour 8 cups of vegetable stock over the sautéed vegetables. Increase the heat to bring the mixture to a gentle boil. The stock provides a light, savory base, enhancing the natural flavors of the vegetables. Stir occasionally to prevent anything from sticking to the bottom of the pot.
- Simmer Until Tender: Once the stock reaches a boil, reduce the heat to low and let the soup simmer uncovered for 10–15 minutes. Check the cauliflower and broccoli for tenderness by piercing with a fork—they should be soft and easily break apart. This slow simmer helps infuse the soup with flavor while preserving nutrients.
- Incorporate Spinach and Parsley: After the vegetables are tender, add the roughly chopped baby spinach and flat-leaf parsley. Remove the pot from heat immediately. Stir gently to combine. Adding the greens at the end preserves their vibrant color, fresh flavor, and essential vitamins, ensuring a visually appealing and nutrient-rich soup.
- Blend to a Smooth Consistency: Using a hand blender, carefully blend the soup directly in the pot until smooth and creamy. If you prefer a chunkier texture, pulse gently to retain small vegetable pieces. Taste the soup and adjust the seasoning as needed, adding a pinch of ground nutmeg and freshly ground black pepper to enhance the flavors.
- Plate and Garnish: Ladle the soup into bowls. Top each serving with a dollop of coconut cream or dairy cream for a touch of richness. Sprinkle a little extra chopped parsley for freshness and color. For a luxurious finishing touch, drizzle a small amount of truffle oil over the surface, if desired.
- Serve and Enjoy: Serve immediately while hot. Pair the soup with a simple side of shredded chicken, boiled eggs, or a piece of crusty bread if desired. This soup is also excellent for meal prep: store in airtight containers in the refrigerator for up to 3–4 days or freeze for longer storage.
Notes
- Always use the white parts of leeks for a milder, sweeter flavor.
- Roughly chop vegetables to ensure even cooking and ease of blending.
- For a creamier texture, use ghee or butter, or finish with coconut cream.
- Avoid overcooking spinach and parsley to maintain their vibrant color and fresh flavor.
- Adjust seasoning at the end, as blending can mellow the taste of spices.
