SOUP: THICK VEG

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This was actually just something I made up myself to use up all the veg I had in the fridge before it went off.  There were leeks and carrots, which I fried first in a good generous amount of olive oil (at least to cover the base of a large casserole).  After 5-10 mins, I added broccoli, green beans, courgettes – – and 2 turkey fillets which nobody wanted.  I then covered it all with a carton (1L) of chicken stock and enough water to cover the whole lot.  Once brought to the boil, I also added the remains of a packet of fresh chopped spinach and salt and pepper to taste.  It’s then covered and simmered gently for around 20-25mins and liquidized until smooth.  Very healthy and tasty too.  Lovely with crusty bread on week nights.

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