Spinach Leek Soup

This beautiful, rich green soup is packed with a ton of good stuff! It is full of liver cleansing sulphur found in leeks and garlic, as well as, a ton of antioxidants and vitamins. I love cooking with leeks, they add a little sweetness and so much flavor. The soup can be served hot or cold, and tastes delicious with a little bit of grated Bulgarian feta cheese. If you are following a plant-based diet, try Violife vegan feta cheese – super creamy and tastes like feta!

Spinach Leek Soup

Serves 6

INGREDIENTS 

• 3 tbsp extra-virgin olive oil
• 1 small onion, finely chopped
• 2 leeks, cut lengthwise and sliced
• 2 garlic cloves, minced
• 8 oz spinach, chopped
• 4-6 cups water
• 1 and 1/2 cup crushed tomatoes
• sea salt and pepper to taste

Optional Way To Thicken Soup:

• 1 large egg, beaten
• 2-3 tbsp Greek yogurt or vegan sour cream

Toppings:

• Crumbled Bulgarian feta cheese or vegan feta

DIRECTIONS

• STEP 1. Heat olive oil in a large pot over medium heat and add the onion. Cook for 2 minutes and add the garlic and leeks. Cook for an additional minute, until soft.
• STEP 2. Add the spinach and stir well, until wilted.
• STEP 3. Add the water, salt, pepper, and crushed tomatoes and cover. Bring to a boil, and reduce to medium heat. Cook for 30 minutes.
• STEP 4. In a mixing bowl, mix the yogurt and egg.
• STEP 5. Turn the heat off from the soup and let sit for 2 to 3 minutes.
• STEP 6. Take a ladle and scoop out some of the broth. Slow (very slowly) add it to the bowl with yogurt and egg while beating fast with a fork. This step is crucial. Add one more ladle of broth the same way. Once it is mixed well, add the yogurt mixture back into the soup and stir well.
• STEP 7. Add the feta cheese and enjoy a creamy spinach soup!

Nedi’s Tip: Stays fresh refrigerated up to five days and freezes well.