Directions:
- Heat oil and butter together in a dutch oven.
- Add chopped leeks, saute 2 minutes.
- Add chopped zucchini and broccoli; saute 5 minutes.
- Add spinach, saute until wilted.
- Add salt, pepper, garlic and thyme; saute 1 minute.
- Add chicken broth, simmer 10 minutes (or until all veggies are very tender).
- Remove from heat and allow to cool slightly.
- Pour into blender in batches and puree until smooth.
- Serve immediately (can be garnished with parmesan cheese if desired) or refrigerate and reheat as needed.
- The flavor of this soup improves overnight.
- Can easily be made vegetarian by substituting vegetable broth for the chicken broth.
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 57.11 Kcal (239 kJ) | ||
| Calories from fat | 16.53 Kcal | ||
| % Daily Value* | |||
| Total Fat | 1.84g | 3% | |
|---|---|---|---|
| Cholesterol | 2.54mg | 1% | |
| Sodium | 529.45mg | 22% | |
| Potassium | 467.11mg | 10% | |
| Total Carbs | 7.12g | 2% | |
| Sugars | 1.49g | 6% | |
| Dietary Fiber | 2.01g | 8% | |
| Protein | 2.51g | 5% | |
| Vitamin C | 42.4mg | 71% | |
| Iron | 2.1mg | 11% | |
| Calcium | 76.9mg | 8% | |
| Amount Per 100 g | |||
| Calories | 25.21 Kcal (106 kJ) | ||
| Calories from fat | 7.3 Kcal | ||
| % Daily Value* | |||
| Total Fat | 0.81g | 3% | |
|---|---|---|---|
| Cholesterol | 1.12mg | 1% | |
| Sodium | 233.69mg | 22% | |
| Potassium | 206.17mg | 10% | |
| Total Carbs | 3.14g | 2% | |
| Sugars | 0.66g | 6% | |
| Dietary Fiber | 0.89g | 8% | |
| Protein | 1.11g | 5% | |
| Vitamin C | 18.7mg | 71% | |
| Iron | 0.9mg | 11% | |
| Calcium | 33.9mg | 8% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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