Soup of the Day!

Dear Coco,

For the anecdote, I made a soup last night. And something strange happened. My husband, who hardly ever drops his fork, or spoon, once he has started eating (yes, he eats quite fast), did drop his spoon twice for the occasion. Oops! I imagined the worst, that something serious had happened here, that it was not meeting with the basic requirements of his taste buds. But not at all... It actually was quite the opposite. He told me that he had to drop his spoon; it was sooo delicious, that he had to pause in order to fully savour it.
So I thought that I really had to share the taste of that soup with you. Ho ho ho!

Winter-licious Soup (with Carrots, Leeks, Potatoes, Tomatoes & Spinach)

Serves 8 people

Ingredients:
- 3 carrots
- 3 leeks
- 2 potatoes (cut them into cubes or dices)
- 1 handful of fresh spinach leaves
- 400 g of tomatoes ( I used them diced and canned, they were perfect!)
- 4 cloves of garlic
- 1 (or 2) yellow cooking onion
- 1 tsp ground pink and green peppers
- 1 tsp coriander
- 1 tsp turmeric
- 1 tsp ground cumin
- 1 tbsp of soy sauce
- 3 tbsp of olive oil
- 1.5 L of chicken broth ( or a cube of dehydrated chicken broth diluted into hot water)
- Roasted and salted pumpkin seeds for decoration

1 hand-held blender

Fry the onion, and garlic into the olive oil for 5-7 minutes, or until they are soft and brownish. Then add the potatoes, leeks, spinach and carrots, all cut roughly into small pieces. Cook for 15 minutes until the vegetables are golden, then add the diced tomatoes. Season to taste with the spices and peppers. Then add water+chicken broth. Cook the soup for another 30 minutes. Finally, blend the soup with the hand-held mixer.
When ready to serve the soup, sprinkle your plates with a spoonful of pumpkin seeds. It really adds beautiful flavours to the soup.

Best savoured with a slice of multigrain bread on the side, and a glass of claret (Bordeaux) within reach!