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Ingredients
Scale
- 2 tablespoons extra virgin olive oil
- 2 leeks, chopped (or 1 onion)
- 3 medium-sized carrots, chopped
- 2 celery ribs, chopped
- 1 garlic clove, minced
- ½ head cauliflower, cut into small florets (can substitute with broccoli)
- 1 large potato, diced into 1-inch pieces
- 4 cups (960 ml) low-sodium vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or more to taste
- 1 cup frozen peas
- 2 cups fresh spinach
- ¼ cup (60 ml) cream
- ½ lemon, juiced
- 2 tablespoons chopped parsley
Instructions
- Heat olive oil in a large pot over medium-high heat.
- Sauté leeks (or onion), carrots, and celery for 4 minutes; add garlic and cook for 1 more minute.
- Add cauliflower, potatoes, broth, Italian seasoning, and salt; bring to a boil.
- Reduce heat to simmer; cover and cook for 20 minutes until vegetables are tender.
- Set aside some vegetables, then blend the soup until smooth.
- Stir back in reserved vegetables, cream, peas, and spinach; cook for 3 minutes.
- Add lemon juice and parsley; taste and adjust seasoning.
Notes
Using fresh vegetables enhances flavor and nutrition.
Adjust the soup’s thickness by varying broth amount.
Blending part of the soup gives a creamy texture while maintaining some vegetable chunks.
- Prep Time: 10 minutes
- Cook Time: 30 minutes
- Category: soup
- Method: stovetop
- Cuisine: vegetarian
Nutrition
- Calories: 220
- Sugar: 5
- Sodium: 600
- Fat: 9
- Saturated Fat: 1.5
- Unsaturated Fat: 7
- Trans Fat: 0
- Carbohydrates: 32
- Fiber: 8
- Protein: 7
- Cholesterol: 15