Recipe information
Total Time
30 minutes
Yield
6 to 8 Servings
Ingredients
Preparation
Step 1
Heat oil in a large heavy pot over medium-high heat. Add leeks, season with salt and pepper, and cook, stirring occasionally, until leeks are wilted, about 5 minutes. Add garlic and marjoram; stir until aromatic, about 1 minute. Add broccoli; stir until coated and bright green, about 2 minutes. Add broth; cover with lid slightly ajar and bring to a boil. Reduce heat and simmer until broccoli is tender, 5–8 minutes. Add spinach to pot. Stir until wilted, about 2 minutes.
Step 2
Working in batches, purée soup in a blender, adding water by 1/4-cupfuls if too thick, until very smooth. Return soup to pot. Season to taste with salt and pepper; thin with more water if needed for consistency.
Step 3
Divide among bowls. Spoon a dollop of yogurt on top. Season with pepper.
