Broccoli-Spinach Soup with Leeks
- 1 tablespoon olive oil
- 2 large leeks, whites and pale-greens only, halved lengthwise, thinly sliced (about 2 1/2 cups)
- Kosher salt and freshly ground black pepper
- 2 large garlic cloves
- 2 teaspoons dried marjoram
- 2 1/2 pounds broccoli, stems peeled, chopped into 1-inch pieces (about 12 cups)
- 1 quart low-sodium chicken or vegetable broth
- 1 pound fresh flat-leaf spinach, trimmed
- Plain yogurt (for serving)
- This recipe is vegetarian
- This recipe is gluten-free (some ingredients require gluten-free brands)
- Produce
- Broccoli (2 1/2 pounds)
- Flat-leaf spinach, fresh (1 pound)
- Leeks, large (2)
- Marjoram, dried (2 teaspoons)
- Canned Goods
Chicken or vegetable broth, low-sodium (1 quart)
- Cooking & Baking
- Garlic cloves, large (2)
- Kosher salt and freshly ground black pepper (1)
- Olive oil (1 tablespoon)
- Dairy
- Yogurt, Plain (1)
Preparation
Read recipe preparation on bonappetit.com
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Recipe Stats
Published January 1, 2013 (1 month ago).
45 people saved this recipe.
