This is a recipe for vegetable soup using vegetables available in April.
Extra-virgin olive oil
1 large chopped onion
4-6 cloves of garlic, minced
2 bay leaves
2 tsp. paprika
1 tsp. turmeric
1/2 tsp. dried marjoram
A dash of cinnamon
A dash of nutmeg
A dash of cayenne
1 large carrot, sliced
1 handful of fresh, chopped parsley
1 15 oz can of whole tomatoes and their juice
4 large handfuls spinach
2 tbsps of brown sugar
2 tbsps of apple cider vinegar
Heat the olive oil in a large pan. Add onion, garlic, herbs and spices,
and salt to taste and stir over medium heat for about 5-10 minutes,
until onions are clear.
Add carrot, parsley and tomatoes and enough cold stock to cover them by
2 inches. Bring soup to a simmer, but do not boil. Skim any froth from
the top. Reduce heat and simmer for an hour.
About 10 minutes before serving, add in spinach, sugar and vinegar.
Cover and simmer for another 10 minutes. Add salt and pepper to taste.
This is recipe makes a nourishing vegetable soup using vegetables still available in the garden in April.