Leek and Spinach Soup 
½tsp Olive Oil
1 Onion – chopped
2 Leeks – washed and sliced
400g Spinach – remove stalks, wash well and roughly chop
500mls Chicken stock
2tsp Tamari – optional
500mls Water
½ tsp Nutmeg – preferably freshly grated
Salt and pepper to taste
METHOD
- Sauté the onion in the oil until soft.
- Add the leeks and spinach, and stir briefly.
- Add the remaining ingredients.
- Bring to the boil. Reduce the heat to a simmer and cook for 30minutes – covered.
- Cool slightly and puree until smooth. Check the seasoning.
