Spinach and Leek Soup with a Hint of Nutmeg

A delicate and flavorful soup that combines the sweetness of leeks with the earthiness of spinach and a touch of nutmeg for warmth.

Ingredients (Serves 4):

• 2 medium leeks (white and light green parts only, sliced)
• 300 g (10 oz) fresh spinach leaves (washed)
• 2 medium potatoes (peeled and diced)
• 2 garlic cloves (minced)
• 1 tablespoon olive oil or butter
• 1 liter (4 cups) vegetable or chicken broth
• 100 ml (1/2 cup) heavy cream (optional)
• 1/4 teaspoon ground nutmeg
• Salt and pepper to taste
• Optional garnish: croutons, grated Parmesan, or fresh herbs

Instructions:

1. Prepare the vegetables:

1. Heat olive oil or butter in a large pot over medium heat.
2. Add the sliced leeks and garlic, and sauté until soft and fragrant (about 5 minutes).

2. Add the potatoes:

1. Stir in the diced potatoes and cook for 2-3 minutes.
2. Pour in the broth, bring to a boil, then reduce the heat to a simmer.
3. Cover and cook for 15-20 minutes, until the potatoes are tender.

3. Add the spinach:

1. Stir in the spinach leaves and cook for 3-5 minutes, until wilted.

4. Blend the soup:

1. Remove the pot from heat and use an immersion blender to puree the soup until smooth.
   (Alternatively, let the soup cool slightly and blend in batches in a countertop blender.)

5. Add nutmeg and cream:

1. Stir in the ground nutmeg and heavy cream, if using.
2. Season with salt and pepper to taste.

6. Serve:

1. Ladle the soup into bowls and garnish with croutons, grated Parmesan, or a sprinkle of fresh herbs.
2. Serve warm with a side of crusty bread or a fresh salad.

Tips:

• For a vegan option: Use plant-based cream and olive oil instead of butter.
• To enhance flavor: Add a splash of white wine when cooking the leeks for extra depth.
• For added texture: Reserve a few cooked potato chunks to stir back into the soup after blending.

This creamy spinach and leek soup is comforting, elegant, and easy to prepare for any occasion!