• 1 pound carrots, thickly sliced
• 2 parsnips, thickly sliced
• 1 small onion, diced
• 1 celery rib, sliced
• 3 cups vegetable stock
• 1/4 teaspoon nutmeg
• 1/4 pound spinach leaves, stems discarded
• 1 cup croutons, cheese or plain

Directions

In a heavy saucepan over high heat, add carrots, parsnips, onion, celery and stock. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Add spinach and cook an additional 5 minutes. NOTE: at this point, you can puree the soup or leave as is. Add nutmeg, salt and pepper to taste. Serve with croutons.