A little butter and just one potato give this bright green soup a luxurious texture, but the clean, vibrant flavors (thanks to plenty of parsley, spinach and an entire bunch of celery) are like a spring tonic. Garnish with a drizzle of olive oil or a dollop of yogurt and serve with a crusty baguette, if you like.
Special Diets:
Ingredients
Method
Melt butter with oil in a soup pot over medium heat.
Add celery, leeks and potato and cook, stirring occasionally, until leeks are tender, about 6 minutes.
Add garlic and salt and cook for 2 minutes more.
Add 3 cups water and bring mixture to a boil.
Lower heat and simmer until potato is tender, about 10 minutes.
Combine spinach and parsley in a blender, and then carefully ladle hot soup over vegetables.
Allow liquid to cool briefly (during this time it will wilt spinach) and then purée until smooth.
Add yogurt and lemon juice and purée again until soup is very smooth.
Serve soup garnished with celery leaves.
Nutritional Info
Serving Size
about 1 1/3 cups
Calories
150
Total Fat
Saturated Fat
Cholesterol
Sodium
Total Carbohydrate
Dietary Fiber
Total Sugars
Protein
Note: We've provided special diet and nutritional information for educational purposes. But remember - we're cooks, not doctors! You should follow the advice of your health-care provider. And since product formulations change, check product labels for the most recent ingredient information. See our Terms of Service.