Primavera Veggie Soup* INGREDIENTS 1 bunch young turnip greens 1 bunch young beet greens 4 cups baby spinach leaves 1 small bunch feathery fennel greens 6 green onions, sliced, both white and green parts 1/2 pound new potatoes, scrubbed and diced Salt and freshly-ground pepper to taste 2 tablespoons olive oil 2 large onions, chopped 1 cup sliced leeks, white and light green 2-3 cups good-quality vegetable broth Optional: fresh lemon juice Optional garnish: queso fresco or feta 1. Wash the greens and remove any tough stems. Place greens, green onions, and potatoes in a pot with just enough water to cover and some salt to taste and bring to a boil, then lower heat and allow vegetables to simmer around 20 minutes, until tender. 2. In a heavy-bottomed skillet, heat the olive oil and add onions and leeks. Cook, stirring often, over low heat until caramelized, then add to the soup. Simmer for 10 minutes, then add broth to taste. 3. Using a hand-held immersion blender, or a blender in batches, puree the soup. Add salt and pepper to taste, and a few squeezes of fresh lemon, if you like. 4. Serve hot garnished with optional cheese, if desired. Serves 6.
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