Winter Vegetable Soup
Serves 6
- 3 tbsp butter
- 1 leek, trimmed and diced
- 1 onion, chopped
- 1 celery stalk, diced
- 1 small potato, diced
- 1 turnip, diced
- 1 small carrot, diced
- 3 garlic cloves, crushed
- 6 cups (1.5 liters) chicken or vegetable stock
- 8 cups (250 g) spinach leaves, coarsely shredded
- 3 scallions, thinly sliced
- 1/4 tsp dried dill
- 1/4 tsp turmeric
- salt and black pepper
- 2 hard-boiled eggs, peeled and chopped, to serve
STEPS :
- Melt the butter in a large saucepan, add the leek, and cook gently, stirring occasionally,
for 5 minutes or until softened. Add the onion, celery, potato, turnip, carrot,
and garlic and cook for 8 minutes.
- Add the stock and bring to a boil. Cover and simmer, stirring occasionally, for
25 minutes or until the vegetables are tender.
- Add the spinach, scallions, dill, and turmeric and cook for 3 minutes or until the
spinach is cooked through but still bright green. Add salt and pepper to taste.
- Serve the soup at once, with a bowl of chopped hard-boiled eggs passed separately.
Shredding spinach
Remove the stalks and stack several spinach leaves. Roll up tightly and cut crosswise
into shreds.
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