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Winter Vegetable Soup

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


  1. 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.
  2. Add the stock and bring to a boil. Cover and simmer, stirring occasionally, for 25 minutes or until the vegetables are tender.
  3. 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.
  4. Serve the soup at once, with a bowl of chopped hard-boiled eggs passed separately.
Winter Vegetable Soup

Shredding spinach

Remove the stalks and stack several spinach leaves. Roll up tightly and cut crosswise into shreds.