IN 45 MINUTES!
4 cups vegetable stock (recipe in blog or use organic stock)
1 medium onion – chopped finely
3 garlic cloves chopped finely
1 leek chopped finely
1 cup celery chopped in 1/4 inch slices
1 cup mushrooms (I used chestnut) cleaned and sliced
1 cup chopped broccolini or broccoli
1 small turnip – peeled and chopped into 1/2 cubes (optional)
2 cups fresh spinach
1 teaspoon fresh ginger (more if you like!)
1 teaspoon turmeric
1 tsp fresh jalapeño chopped finely (seeds removed)
Salt & Pepper
Heat stock in a pot on simmer. This will be used while cooking all the ingredients and then you will add remaining stock to the cooked vegetables.
In a cast iron stock pot on low heat, add a few tablespoons of olive oil. Add in onions and leeks, sauté until translucent.
Then add in garlic, mushrooms and broccolini. Add stock as needed so the mixture does not dry out.
Sauté for approximately 10 minutes and then add mushrooms, ginger, turmeric, spinach and jalapeño.
Continue stirring and adding stock as needed. Cook another 10 minutes before adding remaking stock.
Simmer for 20 minutes.
Salt & Pepper to taste.