This is a simple, easy to prepare and very mellow leek soup,
but one of our favorites.
Hands-on time: 15 minutes
Cooking time: 15 minutes
Serves 4
ingredients
directions
Steam the spinach (I do it in the microwave for 2 minutes,
with 1 tbsp water). Squeeze out excess water and chop.
In the meantime, in a medium sized pot, sauté the mushrooms
and leeks in oil over medium heat until the leeks are soft –
5-8 minutes. Add the spinach and toss.
Add the flour or mashed cauliflower, stir and cook for a
couple of minutes, don’t let the flour burn.
Slowly add the water to avoid lumps. Season with salt,
pepper and nutmeg. Bring to a boil, stir and reduce the heat to
simmer the soup for 15-20 minutes. (I must confess I also added
a dash of sherry which would probably be okay for a later phase
in the SB diet).
Add the milk, heat for a few minutes before serving. Taste
for seasoning, garnish with parsley and serve.