Spring Vegetable Soup

I love making this when leeks are cheap. it will freeze well and tastes great! from a really old newspaper clipping.

Heat oil in a large saucepan and cook leek about 3 minutes until softened.

Add the carrot and celery , cook 5 minutes.

Add potato , tomatoes and stock , bring to a simmer and cook 15 minutes.

Add beans and cook a further 5 minutes , season to taste.

Add parsley and stir to combine.

Divide soup between warmed bowls.

Place a pile of shredded spinach on top of soup and serve immediately.

olive oil, leek, carrot, celery, potato, tomatoes, vegetable stock, green beans, salt and pepper, flat leaf parsley, baby spinach leaves