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Leek and Spinach Soup


Time preparation10mn

Time cooking20mn

Time Total30mn


60g (1/3 cup) small pasta shells

1 tbsp olive oil

1 small (200g) leek, sliced

250g frozen spinach, thawed

1 cup (250mL) water

375mL can light evaporated milk

⅓ cup (60g) chopped lean ham

½ tsp cayenne pepper


  1. Cook pasta shells according to directions on packet, drain; set aside.
  2. Meanwhile, heat oil in a saucepan over medium heat; add leek, cook until soft.
  3. Add spinach and water, bring to the boil, reduce heat, simmer 5 minutes. Transfer to a to blender or food processor with light evaporated milk, blend until pureed.

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