Veggie soup

Veggie soupHealthy vegetable soup for dinner tonight. Plus some homemade crusty Italian bread.

Soup has got to be one of the most versitile things you can make. It’s a great way to use up veggies in your crisper.

tonight I’ve finely sliced 1 leek, chopped 4 cloves of garlic, diced I medium carrot, 1 medium potato, 1 stalk of celery, and a small piece of pumpkin. Heat 2-3 tablespoons of olive oil in a large pot. Add the leek and garlic and sauté for 3-4 minutes on a medium high heat. Add the rest of the veggies, 1/2 can of tomatoes, 2 cups of water, 1cup of frozen spinach, salt, pepper, cinnamon, pinch of ground cumin. Give it a good stir, cover the pot, lower the heat and let it simmer away for about 1 hour. Taste for seasonings.

Sometimes I purée it, sometimes I leave it chunky, but I always enjoy it.

Try and let me know…..

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2 thoughts on “Veggie soup

  1. Tastes even better the next day! This lucky husband had the leftover soup and bread for lunch today. Hang on to this recipe, it’s a winner.

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