Q & E stands for quick and easy. It takes only 20 minutes for this soup to cook - just enough time to set the table and make a sandwich.
freshly ground pepper
In a large saucepan, combine celery, potatoes, leeks, zucchini and peas. Pour in broth. Bring to a boil, reduce heat and simmer for 15 minutes or until potatoes are tender. Stir in spinach and pepper to taste. Cook for 1 minutes longer. Ladle into warm soup tureen or bowls. Makes 4 servings.