Easy to make and packed with veggies, this is one green soup they won't turn their noses up at.
2 tbsp unsalted butter
3 cups leeks, chopped (white and light green parts only)
1 tsp garlic, chopped
2 cups yellow-fleshed potatoes, peeled and chopped
6 cups low-sodium vegetable broth, or chicken broth
4 cups packed baby spinach
1/4 cup plain yogurt
1 tbsp chives, chopped
Heat butter in a large saucepan over medium heat. Add leeks and sauté for 5 min or until softened. Add garlic and sauté for 1 min longer. Add potatoes and stock, turn heat to high and bring to a boil. Reduce heat and simmer for 10 min or until vegetables are very soft and flavours are combined. Add spinach and cook for 1 min or until wilted. Let cool for a few min.
Transfer soup in batches to a blender and purée until smooth. Adjust seasoning to taste.
Serve with a spoonful of yogurt overtop and sprinkle with chives.
Calories 185, Protein 4g, Carbohydrates 29g, Fat 7g, Fibre 4g, Sodium 253mg.
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