Leeks, garlic, a big pile of spinach, and broth, all blended until it's so green I can feel it doing me good. Burrata on top because I'm healthy.
Soup isn't a season, it's a mood, and this one resets me every time.
Ingredients
2 tbsp olive oil
2 leeks, white and light green parts, sliced into rings
3 garlic cloves, pressed
4 cups vegetable broth
10 oz fresh baby spinach
1 tsp salt
1/4 tsp black pepper
8 oz burrata
Steps
1. Warm the olive oil in a wide pan over medium heat. Add the leeks and cook, stirring, until soft but not browned, about 8 minutes.
2. Press in the garlic and stir for about a minute.
3. Pour in the broth, bring to a simmer, and cook until the leeks are completely tender, about 10 minutes.
4. Add the spinach and stir until just wilted, about 2 minutes. Take it off the heat quickly so it stays bright green.
5. Carefully pour everything into a blender, leaving the lid vent open and covered with a towel. Blend until completely smooth. Season with salt and pepper.
6. Ladle into bowls and top with torn burrata.
Tip: A squeeze of lemon and a drizzle of olive oil on top wake it up. Swap the burrata for thick Greek yogurt for a lighter bowl.