Ingredients
- 1 tablespoon extra virgin olive oil
- 2 medium leeks, washed and sliced, about 3 cups
- 3 large celery ribs, sliced, about 1 cup
- 1 teaspoon chopped garlic
- 1 bunch broccoli, about 1 pound, washed and chopped
- 4 cups low sodium vegetable broth
- 2 tablespoons white rice, uncooked, rinsed
- 2 cups baby spinach leaves, rinsed
- 2 tablespoons lemon juice or to taste
- salt and cayenne pepper to taste
- 1 tablespoon fresh chives as garnish, if desired
Preparation
- In a large soup pot warm the olive oil over medium heat. Add the leeks, celery, garlic and broccoli . Cook, stirring for about 10 minutes or until vegetables soften a little.
- Add the vegetable broth and rice. Turn up the heat and bring to a boil, reduce the heat to a simmer, cover, and cook 20 minutes, or until the vegetables are very tender.
- Stir in the spinach and remove from heat. Allow to cool before blending.
- Transfer the soup to a blender in batches and puree until smooth, taking care to avoid splashing the warm liquid. Add lemon juice and season with salt and pepper as desired. Reheat and ladle into soup bowls. Garnish with a sprinkle of fresh chives. This soup is great at any temperature - so feel free to sip it cool in the summer!
Categories
- Soup
- Vegetable
- Dairy Free
- Gluten Free
- Vegetarian
- MHealthy