Recipe | Carrot, Leek, Onion, Potato and Spinach Soup (Vegetable Soup)

Another week, another soup! Even though summer is (meant to be) right around the corner, I am loving my homemade soups at the moment. On a nutritional level making your soups at home is SO much better for you because YOU know exactly WHAT has gone into your food – therefore you can quickly identify any ‘trigger foods’ relatively easily. They are also the perfect lunchtime meal, I don’t feel too bloated afterwards and I don’t sit at my desk and suffer that afternoon slump because I have overeaten or eaten the wrong thing – and not only all of that, it is good on those purse strings 😉 The last couple of weeks since being on steroids I am trying to up my fibre intake more and more to see what my body can handle, but also to restore all the lost nutrients from my recent flare up.

So this soup is a Vegetable Soup, using up everything I had lying around my fridge, including a pretty old looking leek, but once cleaned, chopped and blended it was delicious. I also included a whole bag of spinach – I didn’t intend to buy it for a soup but actually for a stir fry, I never ended up using it so threw it in the mix and it turned out wonderfully 🙂

Ingredients

  • One leek
  • One white onion
  • A handful of carrots (for this soup I used baby topped carrots)
  • Five (or so) baby potatoes
  • 260g spinach
  • 450ml vegetable stock (if you are concerned about salt levels, additives etc you can just use boiling water)
  • Olive oil or coconut oil
  • Salt and pepper to taste

I wash, peel and chop everything first …

  • Grab a deep enough pan, splash a tablespoon of olive oil in and let that heat up;
  • Add the onion and leek and let them soften for a few minutes;
  • Next add the carrots and potatoes;
  • Add in the whole bag of spinach and put the lid on for 5 minutes whilst this wilts;

  • Boil the kettle and prepare the 450ml of vegetable stock – add to the pan and watch the spinach shrink back;

  • Bring to the boil and then simmer for 30 minutes or until all the vegetables are soft enough to cut with a wooden spoon;
  • Let it cool before blending with a hand blender;
  • Then voila! It is good to pack up and take with you on the go… I add a dollop of crème fraîche just to make it a bit creamier.

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