Carrot Soup with Spinach

Hi Everyone - just finished making this soup, and it's quick and simple and lots of room for added seasoning to taste. I followed the recipie except for more generous portions of nutmeg and pepper.  Let me know if you try it with more added.

Love Pam

Preparation time: 15 min Servings: 4 Cooking time: 30 min Ingredients: 1 celery stalk, cut into 2 in. pieces 1 lb carrots, scrubbed 1 small onion, peeled and quartered 1 small parsnip, peeled and chopped 3 cups vegetable broth 1/4 tsp nutmeg 1/4 lb spinach, rinsed and tough stems discarded 1 cup cheese & garlic croutons Cooking Directions: Combine first 5 ingredients in a heavy saucepan over high heat. Cover and bring to a boil. Reduce heat to low and simmer 30 minutes. Using a slotted spoon, transfer vegetables to a food processor or blender. Add a small amount of cooking liquid and purée vegetables. Return purée to saucepan with stock. Add nutmeg and salt and pepper to taste. Place spinach in a food processor or blender. Add 1 cup of soup to spinach and purée. Stir spinach purée into soup and serve hot with croutons.