Ingredients:
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1 onion, diced
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2 teaspoons garlic, minced
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2 tablespoons extra virgin olive oil
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1/2 leek, washed, sliced
3 potatoes, cubed with skin on -
1 quart low-sodium broth (vegetarian or chicken)
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1 cup arugula
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1 cup spinach, raw
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Black pepper to taste
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4 cups fresh or frozen broccoli florets
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1/2 cup chopped parsley
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1 cup water
Directions:
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Sauté the onion and garlic in the olive oil over medium heat in a large Dutch oven or non-stick wok. Cook until it is lightly golden, about 3 minutes.
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Add the leek, potatoes, broth, arugula, spinach, and seasonings and simmer over low heat, covered, for about 20 minutes.
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Add the broccoli and parsley; cover and simmer on low for another 15 minutes.
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Add a little water and a can of evaporated skim milk. Purée in the blender.
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Chill until ready to serve or reheat and serve in a bowl with a sprinkle of grated cheddar (or Parmesan) cheese and chopped parsley on top.
