Memories of Ireland Vegetable Soup- Part 2

4 fresh leeks, the white and pale green parts, washed and chopped
1/2 bag of fresh baby spinach (approximately 5 oz)
1 large or two small parsnips, peeled and cut into medium chunkcs
1 carrot, peeled and thinly chopped
2 green onions, white and green parts, chopped
3 tbsp finely minced sweet onion
2 cups organic, low sodium chicken or vegetable broth (plus another tsp or two for sauteeing)
1/2 tsp garlic powder
1-2 cups water
1 tbsp butter (divided into two)
1 tsp olive oil
chopped parsley & nutmeg for garnish
Salt and white pepper to taste

Makes 4 1-cup servings.

In a large pot melt 1/2 butter. Add leeks and saute until they start to carmelize. Add olive oil, parsnips and carrots. Saute for another 5 minutes adding some broth if vegetables start to stick. Add 1/2 of the broth and water and reduce heat to simmer. Cook for 10-15 minutes or until carrots are soft and mixture begins to thicken.

Meanwhile in another small stock pot, melt remaining butter and saute 3 tbsp of minced onion until tender. Add green onion and cook until tender, stirring so it doesn't burn. Add spinach and stir to coat with butter. Cook for 2 minutes or until wilted, but still a bright green color. Add garlic powder, 1 cup of stock and 1/2 cup of water. Bring to a simmer then remove from heat. Set aside.

Once the leek mixture is ready, add the spinach broth and puree or blend vegetables until smooth, adding more water or broth if needed to reach desired consistency. Season with salt and pepper to taste. Can serve room temperate or hot.


Number of Servings: 4

Recipe submitted by SparkPeople user KCOPELAND0417.