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Serves: 4 | Prep Time: 5 minutes | Cook Time: 20 minutes
Spinach Leek Soup


  • 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 turmeric, optional
  • 1/2 tsp Eden Sea Salt, or to taste
  • 10 ounces frozen spinach, chopped
  • 1 cup Edensoy Extra Original
    or Edensoy Unsweetened
  • 1 dash freshly grated nutmeg
    or ground nutmeg


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 - 95 calories, 5 g fat (43% calories from fat), 5 g protein, 10 g carbohydrate, 3 g fiber, 0 mg cholesterol, 323 mg sodium

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