Spinach Leek Soup
Serves 4 | Prep Time 5 minutes | Cook Time 20 minutes
Ingredients
• 1 Tbsp Eden Extra Virgin Olive Oil
• 2 cup leeks, washed well, chopped, use both white and green parts
• 3 cups water, or vegetable broth
• 3/4 tsp dried dill
• 1/2 tsp Eden Ground Turmeric, optional
• 1/2 tsp Eden Sea Salt, or to taste
• 10 ounces frozen spinach, chopped
• 1 cup Original Edensoy Extra, or Unsweetened
• 1 dash freshly grated nutmeg, or ground nutmeg
Directions
In a soup pot, heat the oil over medium heat and cook the leeks, stirring frequently, until they become limp, about 3 minutes. Add the water or broth, dill, turmeric (if using), salt and bring to a boil. Add the spinach, cover, and cook over medium heat for 5 minutes. Break up the block of spinach with a fork and stir well. Cover and continue cooking until the spinach and leeks are tender, about 5 more minutes. Lower heat and stir in soymilk. Continue cooking until good and hot, but do not boil as the soymilk may curdle. Just before serving, season with a little nutmeg.
Nutritional Information
Per serving: 106 calories, 5g fat (39% calories from fat), 5g protein, 12g carbohydrate, 3g fiber, 0mg cholesterol, 323mg sodium