Spinach and Ginger Soup

• 2 leeks, white parts only
• 50 ml walnut or olive oil
• 4 cloves

Melt the finely sliced leeks in the oil over a low flame with the chopped garlic, ginger and chilli. Add the stock and simmer for 15 minutes. Thoroughly wash and drain the spinach. Remove the stalks. Add to the pot, quickly bring to the boil and serve steaming hot.

Other green vegetables may be added to vary the soup, particularly green beans and broccoli. They must be blanched beforeha