Author Notes
This soup is simple to make and delivers a healthy serving of anti-oxidant vegetables. You can make it ahead of time and store in the refrigerator to enjoy as you like. This recipe was written by the Healthline Editorial Team: http://www.healthline.com/health-recipes/delicious-anti-oxidant-soup —Healthline
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Ingredients
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8 cups
low-sodium vegetable or chicken stock
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2
medium baking potatoes, peeled and cut into chunks
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4
leeks, cut into chunks up to the dark green part
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3
cloves garlic, peeled and left whole
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2
(10 oz). bags of spinach
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1
bunch asparagus, woody ends trimmed off
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1 teaspoon
red pepper flakes
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1-2 tablespoons
mild curry powder (optional)
Directions
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Toss the potato and leek chunks into the stock.
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Bring to a simmer and cook for 5 minutes, then add in the rest of the vegetables and red pepper flakes.
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Bring back to a simmer and cook for 10-15 minutes, until everything is soft but still nicely green.
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Puree with an emersion blender or transfer to a blender or food processor and process until smooth.
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Taste for seasoning, then add in curry powder to taste. Season generously, because when served cold, the flavors are muted.
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This soup can be made ahead of time: Allow to sit at room temperature for 2 hours to cool, then store in the fridge.
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