Carrot & Spinach Soup

Ingredient List
500 g carrots, thickly sliced 1 lb
2 parsnip, thickly sliced 2
1 small onion, diced 1
1 celery rib, sliced 1
750 ml vegetable stock 3 cup
1 ml nutmeg 1/4 tsp
125 g spinach leaves, stems discarded 1/4 lb
250 ml croutons, cheese or plain 1 cup
In a heavy saucepan over high heat, add carrots, parsnips, onion, celery and stock. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Add spinach and cook an additional 5 minutes. NOTE: At this point, you can puree the soup or leave as is. Add nutmeg, salt and pepper to taste. Serve with croutons.

Servings: 4