|Saturated fat||1 g|
This soup is green throughout. It's filled with good-for-you green veggies and finished with more greens—parsley, avocado, and scallions
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2 large chopped
2 cups chopped
1 package (10 oz)
1 small grated russet
To garnish, sliced
- In the bottom of a soup pot over medium heat, warm olive oil. Add leeks and garlic and cook, stirring, until leeks are tender, about 10 minutes. Add broth, Swiss chard, broccoli, spinach, potato, and salt. Bring to a boil and then reduce to a simmer; cook, covered, until vegetables are tender, about 25 minutes.
- Remove pot from heat. Using an immersion blender, puree until smooth.
- Stir in lemon juice and parsley. Taste soup, season with additional salt if desired. Ladle soup into bowls, garnish with sliced scallions and avocado, and serve.
Recipe created by Joy Manning