Spring Vegetable Soup Recipe #234106
I love making this when leeks are cheap. It will freeze well and tastes great! From a really old newspaper clipping.
by Chickee
45 min | 15 min prep
SERVES 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 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)
- Heat oil in a large saucepan and cook leek about 3 minutes until softened.
- Add the carrot and celery, cook 5 minutes.
- Add potato, tomatoes and stock, bring to a simmer and cook 15 minutes.
- Add beans and cook a further 5 minutes, season to taste. Add parsley and stir to combine.
- Divide soup between warmed bowls. Place a pile of shredded spinach on top of soup and serve immediately.
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5 stars