Triple Spinach Soup Recipe
Prep Time:
10 minutes
Cook Time:
25 minutes
Servings:
6 Servings
Ingredients
  • 3 tablespoons olive oil, divided
  • 1 leek, chopped
  • 3 garlic cloves, minced, divided
  • 4 cups vegetable broth
  • 2 medium Yukon gold potatoes, chopped
  • 8 cups baby spinach
  • 1 lemon, divided
  • 1 ½ teaspoons salt, divided
  • ¼ cup walnuts
  • ¼ teaspoon pepper
Directions
  1. Add 1 tablespoon of oil to a pot and bring the heat to medium.
  2. Add the leeks and 2 minced garlic cloves. Saute for 5 minutes.
  3. Stir in the broth and potatoes and bring to a boil. Then reduce the heat to low and cook for 15 minutes.
  4. In the meantime, make spinach pesto. Add 2 cups spinach, the remaining olive oil, remaining garlic, juice from ½ lemon, ½ teaspoon salt, and the walnuts to a food processor.
  5. Blend until smooth.
  6. Once the potatoes in the soup are tender, add 4 cups of spinach to the pot and cook for 2 more minutes, until the spinach is wilted.
  7. Transfer the soup to a blender.
  8. Blend until smooth.
  9. Return the soup to the pot and add the remaining lemon juice, remaining salt, and pepper. Cover and bring to a simmer.
  10. Add the remaining 2 cups spinach to the soup pot and stir for 1 minute to wilt the spinach.
  11. Serve the soup and top with a dollop of pesto.