Leeks and Greens Soup
Jam packed with leafy greens, this is one soup that’s sure to make you feel as robust as its color. Spinach is blended with leeks, a more delicate, sweeter cousin of the onion, and finished off with a squeeze of lemon for freshness. Enjoy it hot or chilled any time of year.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
Recommended Product
Product Size
-
Small Dish
-
Medium Shallow
-
Large Shallow
-
Medium Deep
-
Large Deep
Prep Time
10 minsCook Time
12 minsFree Time
to water all your houseplants
Ingredients
- 2 cups (150g) leeks (white and light green parts only), thinly sliced
- ½ cup (60g) potatoes, peeled and diced small
- 1 clove garlic, finely chopped
- 1 tablespoon olive oil
- salt, to taste
- 1 cup (240ml) vegetable or chicken stock
- 1 cup (90g) frozen spinach
- sour cream, to taste
- lemon juice, to taste
Preparation
- Combine the leeks, potatoes, garlic, olive oil, and salt in the Anyday dish. Cover with the lid (knob lifted).
- Cook in the microwave for 6 minutes, or until all vegetables are soft.
- Add the stock and spinach. Cover and cook for another 6 minutes, or until fully heated.
- Using an immersion blender or blender, puree until smooth. If you want a creamier soup, add some sour cream before blending. If needed, add a bit more stock, water, or cream to thin the soup.
- Serve with a dollop of sour cream and a squeeze of fresh lemon juice.
Serving suggestions & tips
- Garnish with fresh tarragon or crispy shallots to level this up a notch.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
