 |
Prep Time: 15 Minutes Cook Time: 30 Minutes |
Ready In: 45 Minutes Servings: 4 |
|
I love making this when leeks are cheap. It will freeze well and tastes great! From a really old newspaper clipping. 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.
|
|