Servings: 4

Preparation Time: 30 minutes

Cooking Time: 20 minutes

1 leek, chopped
1 ½ tablespoons Tnuva Butter
2 garlic cloves, finely chopped
5 sprigs fresh thyme, leaves only
1 cup dry white wine
3 cups vegetable broth or water
4 cups frozen spinach
Salt, to taste
Pepper, to taste
1 cup dairy creamer
½ package of Tnuva Goat Cheese, coarsely chopped

1. Heat the butter in a big pot. Place the leeks, garlic and thyme to steam over low heat.
2. Once the vegetables have softened, add the wine and bring to a boil for 1-2 minutes. Add the spinach and broth (or water), and bring to a boil.
3. Cover the soup and let it cook for about 20 minutes, or until the flavor of the spinach has been released.
4. Add the creamer and goat cheese, and return to a boil.
5. Using an immersion blender or food processor, blend the soup until smooth.
6. Season with salt and pepper to taste and serve hot.
 
VARIETATION: To make a full meal out of this soup, include 2 tablespoons of Israeli-style couscous and top with crumbled Tnuva Crumbled Sheep’s Milk Feta Cheese.