Leek, Potato, Carrot, Celery and Spinach Soup

Leek, Potato, Carrot, Celery and Spinach Soup is a quick soup to make and get to the table.  I started by dicing all my vegetables. Soup is a staple at our house in the winter and this is easier than opening a can. There is something about a bowl of warm soup especially in the winter to make you feel cozy.  This recipe will have you ” bowled over” and going for seconds.

You must know by now how much I love soup.  It was a staple in our house growing up.  My nonna always had some type of broth on the stove.  On a cold winter’s day, I would come home and have a cup of bone broth.  She knew even back then that bone broth is highly nutritious.  There are so many benefits, but I love that it helps reduce inflammation.

Yes, I love gathering the ingredients for soup, chopping, making and eating it to the last drop.  What I love about making soup is that even if I don’t have fresh vegetable, I can go to the pantry and create.

My easiest soup is a famous Italian one: https://recipesatmytable.com/the-easiest-tortellini-soup/

For an interesting read on bone broth go to:https://www.shape.com/healthy-eating/cooking-ideas/8-reasons-try-bone-broth

Dice up all the vegetable so that they are the same size.

Always warm up your spices in the pot. Keep an eye on them; you don’t want them to burn.

The vegetables hit the pan and they sizzle.  Let them hang out for a few minutes.  Generously salt and pepper them.

 

 

 

 

 

 

 

 

 

Add vegetable or chicken stock and let it simmer for about 10- 15 minutes before adding your noodles. Always add your noodles prior to serving.  Don’t let them sit in the soup.

Always add fresh greens at the end and don’t overcook.  When I add the spinach, I turn the burner off and let it wilt. 

Platted goodness!

Ingredients

• 1 stalk  each of leeks ( thinly sliced and washed) carrots (diced), celery (diced)
• 2 medium potatoes peeled and diced
• salt and pepper
• one clove garlic diced
• 1 tbsp olive oil
• 1 tbsp Italian seasoning
• 1/2 tsp red pepper chilli flakes  optional)
• 6 cups chicken or vegetable stock
• A cup of spinach ( washed and torn)
• 1 cup of very thin soup noodles
• 1/4 cup of minced parsley
• Parmesan cheese for dressing

The Process

1. Cut and wash all the vegetable into small pieces.
2. In a medium sauce pan, place the olive oil, garlic and Italian seasoning to warm-up.
3. Add in all the vegetable, salt and pepper. Sautee for a few minutes.
4. Pour in the broth, cover the pot and simmer on medium for 10 minutes.
5. All the vegetables should be soft.
6. Put in the soup noodles.  Mine cook in three minutes.
7. Once the noodles are cooked turn off the stove.
8. Place in the spinach and stir to wilt.
9. Sprinkle with fresh parsley.
10. Sprinkle with fresh parmesan.

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