Leek, Mushroom & Spinach Soup

11 Ratings
  • prep time 0 min
  • total time 0 min
  • serves 0
Leek, Mushroom & Spinach Soup

This is a simple, easy to prepare and very mellow leek soup, but one of our favorites. Hands-on time: 15 minutes Cooking time: 15 minutes Serves 4

Fall, North American, Soup, Vegetables


3 cups thinly sliced leeks, white part only

2 cups thinly sliced cremini mushrooms

1 tablespoon olive or canola oil

6 cups raw baby spinach

1 tablespoon whole wheat flour

4 cups water

1 cup 1% milk

Salt and pepper to taste

Dash of Nutmeg for flavor

Chopped parsley for garnish


1. Steam the spinach (I do it in the microwave for 2 minutes, with 1 tbsp water). Squeeze out excess water and chop.

2. In the meantime, in a medium sized pot, sauté the mushrooms and leeks in oil over medium heat until the leeks are soft – 5-8 minutes. Add the spinach and toss.

3. Add the flour or mashed cauliflower, stir and cook for a couple of minutes, don’t let the flour burn.

4. Slowly add the water to avoid lumps. Season with salt, pepper and nutmeg. Bring to a boil, stir and reduce the heat to simmer the soup for 15-20 minutes. (I must confess I also added a dash of sherry which would probably be okay for a later phase in the SB diet).

5. Add the milk, heat for a few minutes before serving. Taste for seasoning, garnish with parsley and serve.

See more: Fall, North American, Soup, Vegetables

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