Name: Spinach and leek soup
Prep time: 15 min
Cook time: 35 min
Total time: 50 min
Yield: 1
Ingredients: 9.20 gm walnuts; 18.20 gm olive oil; 2 leeks, halved lengthways, washed, thinly sliced; 2 garlic cloves, crushed; 1020.00 gm vegetable liquid stock; 1 bunch English spinach, trimmed, washed, shredded; 40.40 gm reduced-fat cream

Spinach and leek soup

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Prep Time:
15 minutes

Cook Time:
35 minutes

Total Time:
50 minutes

Indulge in a vibrant spinach soup packed with nutrients.

Ingredients:

9.20 gm walnuts
18.20 gm olive oil
2 leeks, halved lengthways, washed, thinly sliced
2 garlic cloves, crushed
1020.00 gm vegetable liquid stock
1 bunch English spinach, trimmed, washed, shredded
40.40 gm reduced-fat cream

Instructions:

Preheat your oven to 170°C. Spread walnuts on a baking tray and bake for 8 minutes until toasted. Coarsely chop them.
In a saucepan over medium heat, sauté leeks and garlic in oil until soft, about 5 minutes. Pour in stock, bring to a boil, then simmer on low heat for 10 minutes with lid partially covering the pan.
Stir in fresh spinach, cooking for just 30 seconds. Remove the soup from heat and let it cool for 5 minutes.
Puree the soup in batches until it is almost smooth, then transfer it back to the saucepan.
Combine cream into the mixture, gently heat on low until thoroughly warmed, and then season with salt and pepper to taste.
Serve the soup in bowls and garnish with walnuts before enjoying.

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