Spinach and Leek Soup

This is my very own recipe, I don't think you'll find it anywhere else! After I made a leek and potato soup, I was left with the top (dark green) half of 3 leeks and didn't want to waste it. I also had half of a 16 ounce pack of baby spinach leaves. Then I was watching the FoodTV channel and a chef was making vegetable soup. I was inspired and used the same principle with different vegetables and herbs. The measurements may not be exact, but you'll get the idea.


1 stalk of celery, chopped
1 onion chopped
1 carrot chopped
top (dark green half) of 3 leeks (or you could use one whole leek) cleaned and chopped
8 oz package of spinach leaves (I used baby spinach leaves)
450 ml low sodium chicken broth
1 cup of water
1 sprig of fresh thyme
2 tbs canola oil (or whatever oil you have on hand)
1/2 tsp black pepper

Saute onions, carrots, celery, leeks in oil for a few minutes until they start to sweat. Add spinach, thyme, pepper, broth and water. Cover and simmer for about 15 minutes. Blend the soup in the blender (you may need to do this in 3 batches). Add salt to taste. I didn't feel it needed any extra salt. I hope you'll like it as much as I did!

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