veg and grains soup

Serves: 2

Ingredients:
1 tablespoon olive oil, plus extra to serve (optional)
1 onion, finely chopped
1 carrot, finely chopped
1 leek, finely chopped
3 garlic cloves, finely chopped
2 salad tomatoes, finely chopped
1 teaspoon dried oregano
100g quick-cook seven grains
600ml vegetable stock
100g spinach
whole wheat crusty bread, to serve (optional)

Method:
heat the oil in a large, lidded saucepan set over a medium heat. add the onion, carrot and leek and cook, stirring occasionally, for 8-10 mins or until softened and coloured slightly. mix in the garlic.
stir in the tomatoes, oregano and grains; pour over the stock. stir well and bring to the boil, then cover and reduce the heat to low. simmer for 15-20 mins until the grains are cooked through.
increase the heat to medium and bring the soup back to the boil. add the spinach and cook for 5-6 mins until wilted. using a hand blender, blitz briefly to a chunky consistency. drizzle with a swirl of olive oil and serve with crusty bread.