A cold front came through IA today and it's blustery out. Not too terribly cold yet fortunately.
Started me thinking soup though...
INGREDIENTS
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