We could all do with some immune boosting foods right now. This is a lovely simple, vibrant soup that makes you feel better just to look at. It is made with ingredients that should be easily available but if you can’t get something don’t worry just leave it out. The spinach is what gives the great colour but it will still be delicious without it. Freezes well too.
Spring Green Soup
serves 6 – 8
1 onion, chopped
3 leeks, roughly chopped
2 small head of celery, chopped
1 medium potato peeled and chopped in small cubes
2 – 3 cloves garlic, finely chopped
2 tablespoons olive oil
2 small bags of spinach
salt and pepper
water (approximately 1.5 L)
Heat a heavy based saucepan and add the olive oil then the chopped onion and garlic. Sauté gently. Add a good pinch of salt and pepper.
Meanwhile wash and chop the celery and then add to the onions.
Then wash the leeks really well and when the celery, onion mixture is well cooked down (soft and a little bit caramelised) add the leeks and potato to the pan and continue to cook gently until softened a bit about 10 minutes or so.
Add another pinch of salt then add 1.2 litres of water ( you may need to add more later ) and simmer gently until the potatoes are cooked through. About 20-30 minutes.
Add more water if need be.
Add the spinach at the very end (no need to cook it as such) and liquidise until smooth, in a food mixer if you have one. It will result in a smoother finish.
Taste and check the seasoning. This is very important ! It may need more salt than you think because there is no stock being used.
