Hearty Vegetable Soup

This is one of those great soups that freeze well and go a long way. I like to ladle the hot soup into a bowl of fresh spinach leaves, then wait until they wilt and the soup cools a bit before enjoying the combination. The spinach brings a lovely freshness to this soup, whether you’ve just cooked it or defrosted a batch you prepared earlier on.

1/4 cup olive oil
3 cloves garlic, minced
2 onions, chopped fine
2 leeks, chopped fine
5 stalks celery, chopped
2-3 tomatoes, diced
2 tsp. curry powder
8 carrots, chopped
12 cups vegetable or chicken stock
2-3 cups fresh spinach

Heat the oil in a heavy-bottomed stock pot. Sauté onions, garlic, celery and leeks until translucent. Sprinkle with curry powder. Add carrots and cook 10 minutes. Add broccoli and cauliflower and sauté another 10 minutes, tossing and stirring. Add 1 cup water if necessary. Add 12 cups of vegetable stock. Bring to a boil and reduce to a simmer until the carrots are soft.

Freeze half the soup for later and enjoy the rest over the coming days.

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