A yummy fall soup with a non-intimidating ingredient list to serve with some good quality bread! This soup is a comfort food soup. A plant based substitute for chicken noodle, perhaps!
(Bread Note for locals: I’ve started buying our bread from the Udi’s delis/restaurants in the area and used to buy it from Heidi’s but the one closest to us closed.)
- 2 large leeks, washed carefully (cut in half lengthwise to help), and thinly sliced – the white and light green parts only
- 1 lb of potatoes of your choice, cut in half or quarters and then thinly sliced
- 8 cups veggie broth (I use 3-4 of the Rapunzel Sea Salt and Herbs cubes with 8 cups of water, adding an appropriate amount depending on how salty you want it)
- 1 cup dry orzo pasta
- 4 cups (1 large bunch or two smaller bunches) of spinach, chopped – about 7 – 9 oz once stems are removed [Save time and buy a pre-washed bag!]
- Ground black pepper to taste
In a soup pot, put in first 3 ingredients (leeks, potatoes & broth) and simmer for about 15 minutes. Add orzo and simmer until 10 minutes or until pasta is tender. Add spinach and cook a couple of minutes more. Season with black pepper. Serve with bread.
Chef’s Note: I had to use some green onions in addition to leeks tonight because I only had 2 small leeks. Also, I used a bit of beet greens with the spinach because I had them. Cooking isn’t an exact science – don’t feel you are tied to a recipe if you don’t have the exact ingredients!