Ingredients
- 8 cups low-sodium vegetable or chicken stock
- 2 medium baking potatoes, peeled and cut into chunks
- 4 leeks, cut into chunks up to the dark green part
- 3 cloves garlic, peeled and left whole
- 2 (10 oz). bags of spinach
- 1 bunch asparagus, woody ends trimmed off
- 1 teaspoon red pepper flakes
- 1-2 tablespoons mild curry powder (optional)
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