Leeks and Greens Soup
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Leeks and Greens Soup
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Loaded with vibrant leafy greens, this soup, made with the help of Anyday cookware, promises to invigorate both your taste buds and your well-being. We've skillfully combined spinach with leeks, a milder and sweeter relative of the onion, and added a touch of zesty lemon for a burst of freshness. Whether you savor it hot or chilled, this soup is a year-round delight.
All of Anyday’s recipes are tested (and retested!) in many different microwaves and home kitchens to make sure they work — and work well.
What You’ll Need
What You’ll Need
The Medium Deep Dish
The best dish for 1-2 portions of grains, veggies, mac and cheese, ramen, and more.
The Anyhand Mitts
Handle hot Anyday dishes with care with these microwave mitts that double as trivets!
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
- 1 cup (240ml) vegetable or chicken stock
- 1 cup (90g) frozen spinach
- salt, to taste
- 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 4 minutes, or until all vegetables are soft.
- Add the stock and spinach. Cover and cook for another 4 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.
- Add some chili flakes for a spicy soup.
- Try it with kale, swiss chard, or collard greens instead of spinach.
Recipe notes
- Both Yukon gold or russet potatoes work great in this recipe.
- Microwave ovens vary, even with the same wattages. Adjust cooking times as needed.
