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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