- 2-3 potatoes (chopped)
- 2-3 parsnips (chopped)
- 1 leek (chopped)
- 2 teaspoons of soy sauce
- 1 tablespoon of vegetable stock
- 4 cloves of garlic
- 1 teaspoon of ground cumin
- 1 cup of white rice
- 2 tablespoons of olive oil
- 1 tablespoon of herbs (your preferences will vary)
Heat a frying pan to medium heat, add a spoon of olive oil, and toss in the chopped parsnips. Fry for around 10 minutes, turning gently occasionally. Once lightly browned, add the leek, then once that has softened, add the garlic; letting it cook slightly. Finally, add the cumin, then the soy sauce.
In the meantime, add the potatoes to a steamer. Check occasionally, and remove them once they’ve softened. This should take around 10 minutes.
Just before both sets of vegetables are ready, get the soup pan ready; fill it halfway with water and add the stock, then heat it to a gentle simmer.
Add all the vegetables, along with the herbs and spinach. Set on a very low heat and allow it to cook slowly. Since the vegetables have been pre-cooked, the soup won’t need to simmer for more than 15 minutes.
Add the spinach just before the pan is taken off the heat, to preserve the flavour and nutrition; stir in the leaves and allow the pan to sit with the lid on for a couple of minutes.
Serve piping hot with some bread or oatcakes.
© You Can Cook