Green Summer Soup

I am not a fan of cold summer soup.  When I see soup, I think it should be hot.  I was tired of salads and wanted some green vegetables.  Here is a healthy recipe I modified and the original source.  I really liked using sunflower seeds in soup and would use them again.  It would be a little bland without the cheese.  This made a little more than two servings.

  • 1 tbs. extra-virgin olive oil
  • 1/2 cup leeks, chopped and washed
  • 3/4 cup stalks celery, chopped
  • 1/8 tsp  garlic, minced
  • 1/2 cup sunflower seeds
  • 1 cup broccoli, chopped
  • 2 cups vegetable stock
  • 2 cups coarsely chopped fresh spinach, packed
  • 2 tbsp gorgonzola (optional)

Heat the oil in a large saucepan, and sauté the leeks and celery until almost tender. Add the garlic and seeds, and sauté for another five minutes, then add stock. Cover and simmer over low heat until the vegetables are tender. Add the spinach and cook for just a couple of minutes. Add all ingredients except cheese to a blender or food processor purée the soup until smooth.  Add gorgonzola and serve.