- 1 leek (or onion), diced
- 3 potatoes, peeled and diced
- 1/2 half sweet potato, peeled and diced
- 1/2 rutabaga. peeled and diced
- 2 cups spinach, chopped
- 2 cups kale, chopped
- Herbes de provence
- salt and pepper, to taste
- Bay leaves
- 5 cups vegetable broth
I used my electric pressure cooker to make this soup. I added all the ingredients, and cooked for 10 minutes, once pressure was achieved. If cooking conventionally, bring the soup to the boil, and simmer until the vegetables are cooked.
As always, the measurments above are approximate, only, as I always tend to my eyes as judge. Use enough broth to cover the vegetables.
I used an immersion blender to puree the soup. Be sure to remove the bay leaves before you do this.