Spring Vegetable Soup

Chickee's Note:

I love making this when leeks are cheap. It will freeze well and tastes great! From a really old newspaper clipping.

• Total Time: 45 mins
• Prep Time: 15 mins
• Cook Time: 30 mins

Ingredients:

Servings: 4

• 2 tablespoons olive oil
• 1 leek , white section finely sliced
• 1 carrot , diced
• 1 stalk celery , diced
• 1 large potato , peeled and diced
• 1 (440 g) can tomatoes
• 1 ¼ liters vegetable stock
• 200 g green beans (frozen or fresh)
• salt and pepper
• 2 tablespoons flat leaf parsley , chopped
• 30 g baby spinach leaves , shredded finely (large handful)

Directions:

1. Heat oil in a large saucepan and cook leek about 3 minutes until softened.
2. Add the carrot and celery, cook 5 minutes.
3. Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
4. Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
5. Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.

Reviews

[MarthaStewartWanabe]

Excellent! My DH and I loved this soup and will definitely make it again. The only changes I made were using a bunch of scallions instead of a leek and basil instead of parsley simply because I forgot to place them on my grocery list. We enjoyed the finish the wilted spinich gave to the dish. I served this soup with crusty bread, which we used to soak up every last drop! Thank you very much for a delicious recipe!

[Jen T]

Another winner. The only thing I did different was to blend with my stick blender before serving. Still added the shredded spinach on the top though. For a change today I added in some chopped bacon and simmered before serving. Thanks for a 'keeper' :)