Autumn vegetable soup
( SERVES 4 )
For a little heat, add some chopped fresh chilli after the leeks have softened.
- Slice the leeks into fine circles. Melt the butter in a heavy-based saucepan, add the leeks, cover and soften over low heat. Watch as leeks can catch on the bottom of the pan quite quickly. Especially when cooking them in butter.
- Add the carrot and celery to the saucepan along with the vegetable stock. Simmer until the vegetables are just tender. Add the spinach stalks and miso.
- Shred the spinach leaves and add to the soup. Simmer for a further 2-3 minutes and taste for seasoning. Scatter over the chives, squeeze over a little lemon juice and season with pepper. Serve in warmed soup bowls with crusty bread.
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