Autumn vegetable soup

For a little heat, add some chopped fresh chilli after the leeks have softened.

Ingredients

2 medium	Leeks, trimmed of very dark tops and well washed (Main)
25 g	Butter
2 sticks	Celery, strings removed using with a vegetable peeler and chopped into small pieces (Main)
1	Carrot, lightly peeled and chopped into small pieces (Main)
1 Ltr	Reduced salt vegetable stock
1 Tbsp	Miso, or more to your taste (Main)
2 large handfuls	Spinach, stalks removed and chopped into small pieces
3	Chives, snipped
1	Lemon
1 serving	Freshly ground black pepper

Directions

1. Slice the leeks into fine circles. Melt the butter in a heavy-based saucepan, add the leeks, cover and soften over low heat. Watch as leeks can catch on the bottom of the pan quite quickly. Especially when cooking them in butter.
2. Add the carrot and celery to the saucepan along with the vegetable stock. Simmer until the vegetables are just tender. Add the spinach stalks and miso.
3. Shred the spinach leaves and add to the soup. Simmer for a further 2-3 minutes and taste for seasoning. Scatter over the chives, squeeze over a little lemon juice and season with pepper. Serve in warmed soup bowls with crusty bread.

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