Secret Serranía Spicy Soup

Rather than throw away leftover fresh vegetables Paul Whitelock prefers to use them in a soup. This version used what he had lying around in the veg cupboard and the fridge, with the addition of some hot chilli to spice it up a bit.

Ingredients

1 onion, chopped

1 leek, chopped

2-3 cloves of garlic, chopped

2 sticks celery, chopped

1 courgette, sliced

3 carrots, sliced

1 parsnip, sliced

1 potato, diced

½ sweet potato, diced

1 turnip, diced

200 g asparagus

0.75 l vegetable stock

Salt

Ground black pepper

2 teaspoons hot chilli powder, or 1 small finely chopped fresh chilli

Baby spinach for garnish

Method

Heat the olive oil in a large saucepan

Fry the onion, leek, garlic until soft

Add the celery, courgette, carrot and parsnip

Fry for 30 seconds, then add the potato, sweet potato and turnip and continue frying

Pour in the vegetable stock

Add a generous pinch of salt and ground black pepper and stir thoroughly

Sprinkle the chilli powder over the mixture and stir

Once the soup is boiling, turn down the heat and simmer until the harder vegetables are al diente

Serve with a garnish of baby spinach leaves and crusty fresh bread

¡Buen provecho!