LEEK & SPINACH SOUP

 Leek & Spinach veloute is my "pick-me-up" soup. Super-rich in antioxidants and minerals, it's my soup of choice on cold evenings or when I need a boost. A cold coming? Leek & Spinach soup. 

I also like it because I only use the green part of the leeks. I save the white part to make Leeks in Vinaigrette, a fiber-packed and refreshing appetizer.

When I write "GREENS," I mean you can use any kind of green-leaf vegetable: collard green, turnip greens, mustard greens, swiss chards (acelga), and (my favorite) taro leaf.  I use a pressure cooker to speed up the cooking time.  This is one more trick for quick-fixes!

Ingredients:  

• 1 tablespoon sunflower oil
• 1 small red onion, chopped
• 3 cloves garlic, minced
• 3 cups leek greens, chopped
• 2 cups greens, chopped
• 1 cup spinach, chopped
• 1 medium potato, diced
• 1 teaspoon salt
• 1 quart water
• 1 tablespoon parsley, chopped

Production:

In a pressure cooker, heat up the oil. 
Add the onion and garlic, stir 30 sec.
Add the leek greens and diced potato, stir 30 sec.
Add the collard greens, stir 30 sec.
Add the spinach, stir 2 minutes until volume is reduced.
Add the water. Salt is optional.
Closed the pressure cooker Cook 10 minutes after the pressure has built.

Plunge in the plunger-mixer and process until very smooth. Serve hot in bowls, sprinkled with parsley and a few crystals of fleur de sel.



Nutrition Facts

Servings: 4

Amount Per Serving

Calories: 153

• Total Fat: 3.66g
• Cholesterol: --
• Sodium: 628mg
• Total Carbs: 28.35g
•     Dietary Fiber: 3.76g
•     Sugars: 7.37g
• Protein: 3.60g

Until next meal

Domino Nini