Spring Vegetable Soup

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. 1

   Heat oil in a large saucepan and cook leek about 3 minutes until softened.

2. 2

   Add the carrot and celery, cook 5 minutes.

3. 3

   Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.

4. 4

   Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.

5. 5

   Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.