Spring Vegetable Soup

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

• Ready In: 45 mins
• Serves: 4

Ingredients

• 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 1⁄4 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.