Fast & Easy Creamy Vegetable Soup. Green & White Veggies

• 12 ounces broccoli
• 2 leeks
• 1 12 cups celery, sliced
• 3 garlic cloves, crushed
• 1 potato, diced
• 8 cups vegetable stock
• 1 12 cups cauliflower
• 1 cup spinach
• 1 cup asparagus, sliced
• 2 bay leaves
• black pepper
• crusty bread, to serve
• 15 croutons, to serve

1. Cut the broccoli into florets and set aside.
2. Cut the thicker broccoli stalks into 1/2 inches pieces.
3. Put into a large pan.
4. Add all of the other ingredients (beside the broccoli florets, black pepper and bread/croutons).
5. As soon as it starts to boil, reduce heat, cover and let simmer for 15 minutes.
6. Add the broccoli florets to the soup.
7. Increase heat.
8. Again, as soon as it starts to boil, reduce heat, cover and let simmer for an extra 3-5 minutes or until potato and broccoli stalks are tender.
9. Remove from heat and let the soup cool.
10. Remove and throw away the bay leaves.
11. Transfer soup in a food processor or blender until the texture becomes smooth and creamy.
12. Return the soup to pan and heat.
13. Add pepper to taste.
14. Serve with bread or croutons.

broccoli, leeks, celery, garlic, potato, vegetable stock, cauliflower, spinach, bay leaves, black pepper, crusty bread, croutons

Taken from www.food.com/recipe/fast-easy-creamy-vegetable-soup-green-white-veggies-192136 (may not work)