Vegan spinach soup

Finely chop the carrots and slice the leek into rounds. Put them in a saucepan and pour in 1 litre of cold water.

Add the potato, cut into large pieces. Heat and, once boiling, cover and simmer over low heat for 10–15 minutes.

Wash, clean and finely chop the spinach. Once the potato is cooked, remove it and place in a bowl.

Add the spinach and canned tomatoes to the saucepan. Season with salt. Add the olive oil or vegetable oil if your fasting rules allow it. Cook for 5 minutes.

Add 1–2 cups of the soup broth to the potato. Mash to a purée and return to the saucepan.

Cook the soup for another 1–2 minutes and serve. You can finish it with fresh dill, parsley or lovage.