Ingredients
Vegetables
- 2 leeks, chopped (or 1 onion)
- 3 medium-sized carrots, chopped
- 2 celery ribs, chopped
- 1 garlic clove, minced
- ½ cauliflower head, cut into small florets
- 1 large potato, diced into 1-inch pieces
- 1 cup frozen peas
- 2 cups fresh spinach
Liquids & Seasonings
- 2 tablespoons extra virgin olive oil
- 4 cups (960 ml) low-sodium vegetable broth
- 1 teaspoon Italian seasoning
- 1 teaspoon salt, or more to taste
- ¼ cup (60 ml) cream
- ½ lemon, juiced
- 2 tablespoons chopped parsley
Instructions
- Prepare the vegetables: Wash and chop the leeks (or onion), carrots, celery, garlic, cauliflower florets, and dice the large potato into about 1-inch pieces.
- Sauté aromatics: Heat the extra virgin olive oil in a large pot over medium heat. Add the chopped leeks (or onion), carrots, celery, and minced garlic. Cook, stirring occasionally, until the vegetables begin to soften and release fragrance, about 5-7 minutes.
- Add main vegetables and seasoning: Stir in the cauliflower florets and diced potato, then pour in the low-sodium vegetable broth. Add the Italian seasoning and salt. Bring the mixture to a boil, then reduce heat and simmer gently until all the vegetables are tender, approximately 20-25 minutes.
- Add peas and spinach: Stir in the frozen peas and fresh spinach, cooking for an additional 3-5 minutes until the spinach wilts and peas are heated through.
- Blend the soup: Using an immersion blender directly in the pot, blend the soup until smooth and creamy. Alternatively, carefully transfer soup in batches to a blender and puree until smooth.
- Enrich and finish: Return the blended soup to low heat, stir in the cream and freshly squeezed lemon juice. Adjust seasoning with additional salt as needed. Heat through without boiling to maintain creaminess.
- Serve and garnish: Ladle the soup into bowls and sprinkle with chopped parsley. Serve warm for a comforting meal.
Notes
- You can substitute cauliflower with broccoli or zucchini florets.
- For a vegan version, replace cream with coconut milk or omit it entirely.
- Low-sodium vegetable broth helps control salt but adjust seasoning to your taste.
- This soup can be stored in the refrigerator for up to 3 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 30 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: European
- Diet: Vegetarian
