I hope you all had a great weekend. Summer is officially here and I don't know about you, but I couldn't be happier!
This past weekend I spent a lot of time eating and drinking, thanks to the amazing #bonappgrubcrawl and the best lunch ever at Russ and Daughters... go immediately and make sure you get the hot and cold salmon to start!
Well anyway, as much as I love to treat myself I am glad it is Monday, spending the day meatless and then ending it with a late ride at CYC.
So, now lets get back to the point of the post, today's recipe. As I said I ate a lot over the weekend so I am going to be eating clean and light this week, I know, what new? Well, nothing but it always feels like a fresh start on Monday. Well without further ado, check out this recipe for Creamy Broccoli Soup aka what I will be eating all week.
Creamy Broccoli Soup
Serving Size - 6
- 2 leeks, chopped
- 2 T unsalted butter
- kosher salt and black pepper
- 4 cups vegetable broth
- 1 bunch broccoli, chopped
- 1 large yukon gold potato, peeled, chopped
- 1 bunch of spinach
Cook the leeks in the butter with salt and pepper in a large pot over medium-high heat, stirring occasionally, until softened, 4 to 6 minutes.
Add the vegetable broth, broccoli, and potato. Simmer until tender, 18 to 22 minutes. Stir in the spinach until wilted. Transfer the mixture to a blender and puree until smooth. Serve as is or top with a little feta cheese for some extra flavor.
Talk about a Hint of Greens!!!