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Ingredients
  • 1 tablespoon olive oil
  • 1 to 2 leeks, thinly sliced and thoroughly washed (about 1 ½ cups)
  • 1 medium onion, peeled and sliced
  • 2 to 3 garlic cloves, peeled and lightly crushed
  • 2 celery stalks, sliced
  • Kosher salt and freshly ground pepper
  • 2 large broccoli crowns (about 2 pounds), roughly chopped
  • 1 large zucchini (about 12 ounces), cut into small chunks
  • 1 russet potato, peeled and sliced about ¼-inch thick
  • 6 to 7 cups of water (you may need more or less depending on the volume of your vegetables)
  • Spoonful of Better than Bouillon chicken or vegetable concentrate
  • 4 to 5 cups baby spinach
  • Handful of dill or Italian parsley, optional
Steps
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