Leek, Broccoli, Spinach Soup

 

 

I love, love……. love, delicious, but  healthy home made soup.  It is my secret weapon to getting over jet-lag.    Just before I go away on a trip I always make a batch of delicious soup ready to devour when I get home.

Here is one of my favourites!

Leek, Broccoli, Spinach Soup

INGREDIENTS

• 1 tablespoon extra virgin olive oil
• 3 medium organic leeks, washed & chopped
• 3 large cloves garlic, minced
• 2 cups organic baby spinach
• 1 small head of organic broccoli, roughly chopped
• 8 cups of turkey, chicken or vegetable stock***
• Season to taste.
• 1 tablespoon lemon juice optional

INSTRUCTIONS

1. In a large pot, heat the olive oil on a medium heat. When the oil is hot, add the leeks and garlic. Sauté for a couple of minutes to soften, stirring often to keep the garlic from burning.
2. Add the broccoli, spinach and stock.
3. Season to taste.
4. Cover and let simmer for 20 minutes.
5. Remove the pot from the heat. Use an immersion blender to process until you reach your desired consistency.

TOPPING SUGGESTIONS

1. Top with yogurt, red pepper flakes, chopped chives or a drizzle of olive oil.
2. You can also mix in a squeeze of lemon juice to brighten up the flavour if you like.

***I like to keep homemade stock on hand for my soups – here is my simple recipe:

Homemade Chicken or Turkey Stock:

There are a couple of ways to make homemade stock, one method is to use leftover carcass after roasting a chicken or Turkey.  The second method is to use raw chicken backs and wings.

INGREDIENTS

• Turkey or Chicken Bones
• Celery, Onions, Carrots, Parsley
• Salt and Pepper, herb de Provence, bay leaves

INSTRUCTIONS

1. Simply put the leftover bones and vegetables in a large pot.
2. If using raw chicken sauté and brown before putting in a large pot.
3. Cover with water and bring to a boil.
4. Simmer for 4 to 6 hours – skimming off any foam that comes to the surface.
5. Remove the bones and vegetables.
6. Strain the stock.
7. Put in sealed jars for use in sauces and soups.