This beautiful, rich green soup is packed with all the good stuff! The recipe is from my friend Claire Yates’s book Optimal Health The Paleo Way and it’s the perfect number to add to your rejuvenating recipes box. It’s a lovely cleansing meal – perfect for those days when you feel like having something light and nourishing.
This soup is perfect for batch cooking and meal prep ahead of time. Flavours will develop more over a few days so it’s a great soup to store and to freeze.
What’s good about it: This soup is full of liver cleansing sulphur found in leeks, garlic, cauliflower and broccoli as well as tonnes of antioxidants and vitamins. We recommend adding some shredded chicken or grilled prawns on top for a complete meal. It’s rich in Vitamin A, Vitamin C, Folate, and Manganese.
Get inspired with more leek recipes here.Print
Paleo Spinach & Leek Soup
- Prep Time: 10 mins
- Cook Time: 25 mins
- Total Time: 35 mins
- Yield: 6 1x
This soup is a great cleansing meal after some overindulging. For a complete meal, add some shredded chicken or a side of meat, fish or chopped egg.
- 2 tablespoons butter or ghee
- 2 leeks, white parts only, roughly chopped
- 3–4 cloves garlic, roughly chopped
- 4 sticks celery, roughly chopped
- 1⁄2 small head of cauliflower, roughly chopped
- 2 medium heads of broccoli, stem included, roughly chopped
- 8 cups vegetable stock
- 2 large handfuls baby spinach leaves, roughly chopped
- 1 large handful flat-leaf (Italian) parsley, roughly chopped, plus extra to garnish
- pinch of ground nutmeg
- freshly ground black pepper, to taste
- 1 tablespoon coconut cream (or dairy cream), to garnish
- drizzle of truffle oil, to garnish (optional)
- Heat the butter in a pot over a medium heat. Add the leeks and garlic and cook until the leeks are soft but not brown.
- Add the celery, cauliflower and broccoli and cook for a further 5 minutes. Add the vegetable stock and bring to the boil, then turn down the heat and simmer for 10–15 minutes or until the cauliflower and broccoli are soft. Add the spinach and parsley and take off the heat as you want them to retain their bright green colour.
- Blend the mixture to a smooth consistency using a hand blender. Add nutmeg and pepper to taste. Serve in bowls with a dollop of coconut cream, a sprinkle of parsley and a drizzle of truffle oil.
- Calories: 108
- Fat: 4.3g
- Carbohydrates: 17 g
- Fiber: 4.6g
- Protein: 2.7g
Love this soup, and so good for you, it’s cooking right now , can’t wait till its done .
Delicious! But very strong celery fast so would add half next time.
I love this recipe! I have made it a number of times and it comes out perfect every time! Today I poached chicken breasts in the soup before I added the spinach and it was fabulous. My partner loves it as well! Thank you
Oh, I love the added poached chicken. Happy to hear you enjoy it regularly 🙂 Irena xo
GREAT IDEA !
This is so easy, healthy and full of flavor ! Very satisfying as a meal! My new quick supper go to !
Thanks, Diane. Glad you liked it.
Fantastic! This should be called garden soup with all the ingredients! Mine came out soupier than I’d like, so I’m thinking of reducing the broth, or maybe adding another veggie, such as brussel sprouts or carrots (not sure what color the soup would come out like, and the carrots would have to be fully cooked to be properly blended). Also, the texture was soft, but like cream of wheat due to the cauliflower, so I may try a vitamix blender next time. I added shredded chicken, and switched sour cream for dairy cream, and it was amazing! Really fun soup!
Thanks 🙂 Yes, a garden soup is a great name for this 😉
Have been making this every other day instead of cold smoothies. Much better for your digestion
What a great idea to have it as a smoothie alternative! They do say ‘a soup is a new juice’ 😉
Lovely soup! so much flavour.
Thanks for sharing this recipe 😊.
I made it with ghee which gave a flavour boost!