A little butter and just one potato give this bright green soup a luxurious texture, but the clean, vibrant flavors (thanks to plenty of parsley, spinach and an entire bunch of celery) are like a spring tonic. Garnish with a drizzle of olive oil or a dollop of yogurt and serve with a crusty baguette, if you like.
1 bunch celery, chopped (reserve prettiest leaves for garnish)
2 leeks, white and light green portions only, sliced into half-moons
1 large Yukon Gold potato, peeled and diced
1 large clove garlic, thinly sliced
1 teaspoon coarse sea salt
4 handfuls baby spinach (about 4 ounces)
Leaves from 1/2 bunch fresh flat-leaf parsley (about 1 cup)
1/2 cup low-fat (1%) plain Greek yogurt
2 tablespoons lemon juice
Melt butter with oil in a soup pot over medium heat. Add celery, leeks and potato and cook, stirring occasionally, until leeks are tender, about 6 minutes. Add garlic and salt and cook for 2 minutes more. Add 3 cups water and bring mixture to a boil. Lower heat and simmer until potato is tender, about 10 minutes.
Combine spinach and parsley in a blender, and then carefully ladle hot soup over vegetables. Allow liquid to cool briefly (during this time it will wilt spinach) and then purée until smooth. Add yogurt and lemon juice and purée again until soup is very smooth.
Serve soup garnished with celery leaves.
Per Serving: Serving size: about 1 1/3 cups, 150 calories (60 from fat), 7g total fat, 3g saturated fat, 10mg cholesterol, 390mg sodium, 19g carbohydrates, (3 g dietary fiber, 3g sugar), 4g protein.
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