Healthy 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…..
Lona's in the kitchen 
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.
And you aren’t at all biased right???