Green & lean spinach and leek soup

spinach leek soup recipe
This beautiful, rich green soup is packed with all the good stuff! The recipe is from Claire’s book Optimal Health The Paleo Way and it’s perfect number to add to your rejuvenating recipes box. Flavours will develop more over a few days so it’s a great soup to store and to freeze.

What’s good about it: This soup is full of liver cleansing sulphur found in leeks, garlic, cauliflower and broccoli as well as tonnes of antioxidants and vitamins. We recommend to add some shredded chicken or grilled prawns on top for a complete meal. Rich in: Vitamin A, Vitamin C, Folate, Manganese.

4.0 from 2 reviews
Green & lean spinach and leek soup
Prep time
Cook time
Total time
This soup can be used as the cleansing meal during our Rejuvenate program. For a complete meal, add some shredded chicken or a side of meat, fish or chopped egg.
Serves: 6
  • 2 tablespoons butter or ghee
  • 2 leeks, white parts only, roughly chopped
  •  3–4 cloves garlic, roughly chopped
  •  4 sticks celery, roughly chopped
  • 1⁄2 small head of cauliflower, roughly chopped
  •  2 medium heads of broccoli, stem included, roughly chopped
  • 8 cups vegetable stock
  •  2 large handfuls baby spinach leaves, roughly chopped
  • 1 large handful flat-leaf (italian) parsley, roughly chopped, plus extra to garnish
  • pinch of ground nutmeg
  • freshly ground black pepper, to taste
  • 1 tablespoon coconut cream (or dairy cream), to garnish
  • drizzle of truffle oil, to garnish  (optional)
  1. Heat the butter in a pot over a medium heat. Add the leeks and garlic and cook until the leeks are soft but not brown.
  2. Add the celery, cauliflower and broccoli and cook for a further 5 minutes. Add the vegetable stock and bring to the boil, then turn down the heat and simmer for 10–15 minutes or until the cauliflower and broccoli are soft. Add the spinach and parsley and take off the heat as you want them to retain their bright green colour.
  3. Blend the mixture to a smooth consistency using a hand blender. Add nutmeg and pepper to taste. Serve in bowls with a dollop of coconut cream, a sprinkle of parsley and a drizzle of truffle oil.
Nutrition Information
Calories: 108 Fat: 4.3g Carbohydrates: 17g Fiber: 4.6g Protein: 2.7g


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Claire Yates

By Claire Yates

Claire Yates is a Nutritional Medicine Practitioner, holding a Bachelor of Health Science, who is passionate about paleo nutrition, health and having fun! She is the author of Optimal Health The Paleo Way and is a self-confessed lover of good food and good coffee.


  1. Ethan says

    Coming from someone who is pretty new to cooking and absolutely needs a recipe with instructions… how would you go about adding chicken to this? Thanks!

    • rejuvenatedforliferejuvenatedforlife says

      You can get some pre-cooked chicken in the supermarket – I like getting some roast chicken or sliced cooked chicken from the deli section – and just chop it up and put on top. Or you can get some raw chicken breast, slice it into 3 pieces and pan fry it over medium-high heat for 4-5 minutes each side. Season it with a little salt and pepper.

  2. Bria says

    Fairly good soup, but was kind of bland. I added plenty of salt, pepper, and parsley, but it was still missing something. I love that it is so healthy, so I will probably make it again with more garlic and add an onion or two.


  1. […] 4. Green and Lean Soup Hearty soups are always good freezer meal fare because they reheat so nicely and sometimes taste better the second time around. This is a soup that will give you plenty of energy and makes a great light lunch or dinner, or works as a meal starter when you’ve got dinner in the works. Spinach and leeks combine to give you plenty of nutrition, and the remaining ingredients all pass the Paleo code. There are so many different vegetables that this will definitely be a meal that will help slim you down if you’re not at your ideal weight, hence the name lean and green. […]

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