Celery and Leek soup tastes and looks just like Spring! Fresh celery is cooked with aromatic leeks and creamy potatoes for a deliciously thick soup without any cream at all! We added a can of white beans, so it's high protein, too! Pair it with a beautiful side salad for an easy and balanced meal!
1can No Added Salt Cannellini Beans(or any white bean)
2tablespoonchopped Fresh Parsley + more for garnish
1teaspoondried Thyme
2ozBaby Spinach
Fresh Ground Black Pepper to taste
For optional garnish:
Celery leaves
Parsley
Microgreens (I used the spicy blend)
Sesame Seeds
Dollop of plain Greek yogurt
Instructions
Heat olive oil in a large pot over medium heat. When hot, add the leeks, celery, potatoes, garlic, and salt, and saute for about 10 minutes, until the leeks have softened.
Add the vegetable broth, beans, parsley, and thyme and bring to a boil. Reduce heat to low or medium-low, and simmer for 15-20 minutes, until the potatoes are very soft and can be mashed with a fork.
Turn off the heat. Add the spinach and black pepper to taste. Stir the soup while the spinach wilts.
Allow the soup to cool for a few minutes.
Carefully pour the soup into a high speed blender. Blend on high until smooth. Return the soup to the pot, and reheat if necessary.
Alternatively you can puree the soup using an immersion blender, but the soup may not turn out as smooth.
Serve hot, garnished with an assortment of goodies you like, and a side salad or crusty bread.