Celery-Leek Winter Soup

• For the base:
• 1 onion, diced
• 1 tomato, diced
• 1 carrot, diced
• 1 medium size potato, diced
• 1 small celery root, diced
• 1 tablespoon extra virgin olive oil
• For the soup:
• 3 cups finely sliced leek
• 2 cups chopped celery greens with some stalk
• 2 cups chopped spinach
• 2 tomatoes, diced
• 1/2 cup orzo shaped pasta
• 2 tablespoons extra virgin olive oil
• pinch of oregano
• pinch of ground rosemary
• 1 teaspoon black pepper
• salt to taste

1. Base:
2. Heat the olive oil in a deep pot and add the onions. Sautee until soft, about 5 minutes. Add the tomatoes and stir for a few minutes. Then add the roots (carrots, potatoes and celery root) and sautee for about 5 minutes. Add 1 cup of boiling water and cover the pot and cook over medium-low heat until the vegetables are tender, about 20 minutes. After the base is cooked, run it through a food processor to make it a puree. Return it to the pot over medium heat.
3. Soup:
4. Add the leeks into the base and sautee over medium heat until the leeks are soft, about 10 minutes. Then add the tomatoes, olive oil, oregano, rosemary, and black pepper, and stir until blended. Add the celery greens and the spinach and cook for about 10 minutes, until the greens become soft. Finally add the orzo pasta and stir until blended. Then add 2-3 cups of boiling water - depending on the desired consistency. Season the soup with salt, stir and cover the pot, and simmer for about 15 minutes or until the pasta is fully cooked, stirring occasionally.
5. Enjoy!

base, onion, tomato, carrot, potato, celery root, extra virgin olive oil, leek, celery greens, chopped spinach, tomatoes, orzo shaped pasta, extra virgin olive oil, oregano, ground rosemary, black pepper, salt

Taken from www.epicurious.com/recipes/member/views/celery-leek-winter-soup-50162089 (may not work)