Vegetable Soup With Creamed Corn - cooking recipe

Ingredients

1 tablespoon extra virgin olive oil
1 leek, halved, washed and thinly sliced
1 stalk celery, thinly sliced
1 liter low-fat chicken broth
1 (420 g) can creamed corn
100 g baby squash, sliced
1 cup of english spinach, shredded
cracked black pepper

Preparation

Heat oil in a large saucepan over medium-high heat.
Add leek and celery and cook for 3-4 minutes or until leek has softened.
Add stock, creamed corn and squash, stir to combine. Bring to the boil, reduce heat to low, simmer, stirring occasionally for about 10 minutes.
Add spinach and pepper, remove from heat, stir until spinach has wilted.
Serve immediately and enjoy!