Inspired by Soup Makes the Meal, by Ken Haedrich (Harvard Common Press, 2001).
A steaming bowlful on a cold winter day is so wonderfully soothing, healing and comforting–and it is very quick to make.
- 1 1/2 tablespoons Olive Oil
- 1 large leek, well-washed, white parts only, chopped
- 1 large Carrot, peeled and diced
- 1 large potato, diced
- 1 parsnip, peeled and diced
- 4 Cloves Garlic, minced
- 5 cups vegetable stock
- Salt to taste
- Handful fresh Parsley leaves, chopped
- Large handful fresh spinach leaves (around 4 ounces), rinsed and coarsely chopped
- Freshly-ground Black Pepper, to taste
In a soup pot, heat the Olive Oil and add the leeks, Carrot, potato, parsnip, and Garlic. Cook, stirring occasionally, over medium heat about 5 minutes. Add stock and salt to taste, then bring to a simmer.
Simmer soup, partially covered, for about 5 minutes, then stir in Parsley and spinach. Simmer, partially covered, about 5 more minutes. Add Pepper to taste and serve piping hot.
Serves 4 to 5.
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