45g (11/2 oz) butter 1 leek, trimmed and diced 1 onion, chopped 1 celery stalk, diced 1 turnip, diced 1 small potato, diced 1 turnip, diced 1 small carrot, diced 3 garlic cloves, crushed 1.5 litres (21/2 pints) vegetable or chicken stock 250g (8oz) spinach, coarsely shredded (see box, below) 3 spring onions, thinly sliced salt and black pepper.

Shredding spinach
Remove the stalks and stack several spinach leaves. Roll up tightly, and cut crosswise into shreds.

1- Melt the butter in a large saucepan, add the leek, and cook gently, stirring occasionally, for 5 minutes or until softened. Add the onion, celery, potato, turnip, carrot, and garlic, and cook for 8 minutes.
2- Pour in the stock, and bring to a boil. Cover and simmer, stirring occasionally, for 25 minutes or until the vegetables are tender.
3- Add the spinach and spring onions, and cook for just 3 minutes until the spinach is wilted and still bright green. Season well, and serve hot.