We use cookies to ensure that we give you the best experience on our website. Click continue if you're happy to receive all cookies on coffeeandvanilla.com website.

Continue

Spinach, Leek, Mushroom and Potato Soup

Posted on: 14th Mar 2013

[recipe originally by Ruth from Once Upon A Feast]

healthy low calorie vegetarian soup

INGREDIENTS

  • 3 large leeks – about 500g (halved lengthwise, sliced)
  • 2 tbs olive oil or 25g unsalted butter
  • 500-600g chestnut mushrooms or white button mushrooms (sliced)
  • 300g fresh spinach leaves (chopped)
  • 300-400g new potatoes (coarsely cubed)
  • 1500 ml hot water
  • 4 vegetable cubes (10g each)
  • sea salt
  • black peppercorns
  • 1 tbs dried thyme or even better some fresh / frozen thyme (stems removed)

fast food quick meal easy soup

METHOD

  1. On he bottom of large pot sauté leeks on half of the oil or butter till soft.
  2. Then add the rest of the oil or butter, mushrooms and potatoes, sauté for another 5 minutes.
  3. In meantime dissolve cubes in hot water to create broth.
  4. Add the broth to the pot with leeks and mushrooms, cover and cook on medium fire for about 20 minutes.
  5. Remove from fire, add spinach and stir well.
  6. Mash some of the potatoes for the soup to look creamy, season with salt and freshly ground pepper and serve to the plates.

Serve 4-5 people.

NOTES

Skip the potatoes, add a bit of crème fraîche to make the soup creamy and serve with freshly baked bread sticks as like to do sometimes.

Update:

I posted this article originally on 9th of March 2008, I’m reposting it now as I have updated images and recipe itself as well.

Similar soup recipes from other blogs:

Michelle garnished her leek & potato soup with chopped chive and served it with toasted baguette and Gruyère cheese.

© ALL TEXT & IMAGES FROM THIS SITE ARE SUBJECT OF COPYRIGHTS. PLEASE, CONTACT ME TO DISCUSS TERMS & PRICING BEFORE REPOSTING ANY MATERIAL. UNAUTHORIZED USE OR REMOVAL OF OWNERSHIP INFORMATION FROM THE IMAGES IS STRICTLY PROHIBITED.


Margot DOLEWSKA DYER ABOUT THE AUTHOR

Margot DOLEWSKA DYER is Brighton based blogger dedicated to crafts, recipes, reviews, food styling and photography. She is also behind 416 Studios specializing in web design, SEO & photo retouching. You can connect with her via Google+.

Margot's Stores

Coffee & Vanilla's photos for sale Coffee & Vanilla's crafts for sale

Comments

  1. I like that vegetable soups can be so simple and yet so good.

  2. I’m so glad you liked the soup. It is one of my favorite fall back recipes. And I have to try mushroom , leek & pepper pizza – especially since I recently started making my own pizza dough! Thanks for sharing.

  3. I just love any soup with potato as an ingredient:D

  4. Margot, the soup sounds and looks delightful…I’ll definitely give it a try soon :-)

  5. I love soups with spinach and mushrooms..Looks lovely Margot!!

  6. Delicious soup, u can serve this for me anytime of the day

  7. I just love soup at anytime and this is another great recipe I wish to try out! With homemade bread this is perfection for me :D
    Rosie x

  8. you know I love soups – what I like about this one is that it has almost all of my fave veggies in it. Lovely!

  9. that looks delicious! i can’t wait to try that out!!!

  10. I love any soup with spinach – and such a pretty color. Perfect green for St. Paddy’s Day!

  11. I can’t believe I missed this soup, margot! It has all of my favorites in it. In fact, I was just telling my mom how wonderful leeks are in soup, so now I’ll have to tell her about this recipe.

  12. […] Add a pinch of nutmeg to the sweating vegetables. While the soup is simmering, blanch 500g (1lb) of spinach in a pan of boiling water then refresh by immersing in cold water. Add the cooked spinach to the soup and liquidise. Here is another version. […]

  13. […] Margot’s adding spinach and mushrooms to her potato & leek soup […]

Leave a Reply

This site support Gravatars (globally recognized avatar images visible next to your comments).