Spinach and leek soup

Recipe from: 21 May 2014
recipes soups vegetarian

Ingredients 11
Servings 2
Time 00:10

Ingredients

  • 15
    ml
    olive oil
  • 1
    onion - sliced
  • 2
    garlic cloves - chopped fine
  • 6
    baby leeks cut fine
  • 2
    cup
    good quality vegetable stock
  • 2
    pinch
    cayenne pepper
  • ½
    cup
    fresh mint - finely chopped
  • Salt and black pepper to season
  • 200
    g
    baby spinach
  • 2
    Tbs
    butter
  • 250
    g
    portabellini mushrooms - sliced
 

Method

00:15
 
In your soup pot, heat the olive oil and sauté the onion, garlic and leeks.  Add the liquid, spice, herbs and seasoning.

Add the spinach and cook for about 5 – 8 minutes. Transfer to a food processor and blend until smooth.

In the meantime, add the butter to a saucepan and sauté the mushrooms until golden.
   
Serve soup with warm mushrooms and add micro greens to garnish.

Recipe reprinted with permission of Anina'sRecipes. To see more recipes, click here.
 

Read more on: soups  |  vegetarian  |  recipes
 

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