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Lucy Waverman's fall vegetable soup

tim fraser The Globe and Mail

With sweet potato and maple syrup, this soup represents both fall and sweetness.

Servings: 6 to 8

Ready time: 45 minutes

Ingredients

2 tablespoons olive oil

2 cups onion, diced

2 cups leeks, white and light green part only, diced

2 cups turnips, diced

2 cups sweet potatoes, diced

2 cups carrots, diced

1 tablespoon garlic, chopped

8 cups chicken stock

1 tablespoon maple syrup

2 teaspoons thyme, chopped

1 cup orecchiette

4 cups baby spinach

1 teaspoon sriracha or other Asian hot sauce

Salt and freshly ground pepper

Method

Heat olive oil in a large pot over medium heat. Add onion and leeks and sauté until coated with oil, about 2 minutes. Add turnips, sweet potatoes, carrots and garlic and continue to cook, stirring, for about 3 minutes or until beginning to soften.

Add stock, maple syrup and thyme and bring to boil. Add pasta and hot sauce, turn heat to medium-low and simmer for 10 minutes or until tender.

Add spinach and cook for 2 minutes longer or until spinach is wilted. Season with salt and pepper to taste.

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