Instructions: 1. Trim, halve and slice the leek. Transfer to a sieve and rinse well. Drain. Chop onion. Dice garlic. Heat oil in soup pot coated with cooking spray. Add leeks, onions and garlic. Season with salt, pepper and herb blend. Cook over medium (medium low) heat until lightly browned and a bit "syrupy" - stirring occasionally.

2. Meanwhile chunk-cut the potato, turnip and cauliflower. When the onion is soft, add these vegetables to the pot and stir to saute 1 or 2 minutes or until the potatoes are lightly colored by the caramelized onion.

3. Add enough water to cover and cook the vegetables. Bring just to a boil; stir in the bouillon. When dissolved; reduce heat; cover and simmer the soup for 20 minutes or until the cauliflower and turnip are tender. Use a potato masher to coarsely puree the soup.

4. Stir in the spinach. Dissolve the milk powder with some water. Stir into the soup. Add the seasonings. Add water if needed to get the expected yield. Simmer another 10 to 15 minutes. Add velveeta cubes; stir to melt. Puree the soup before serving. Adjust seasonings. Serve hot with a drizzle of nonfat plain yogurt thinned with buttermilk.

Description: "This is a very green looking soup with a smooth texture and tingling after-taste"

Yield: 6 cups

NOTES : Review: We served as a main course with a multigrain, seeded bread. Bob liked this one more than I did. Thats surprising because its a "cream" soup - he prefers chunky vegetables and bean soups. And it was spicy; he guessed "cumin." But it was not too spicy. We each had seconds. I thought there was too much spinach. This would make a great starter course; or the green half paired with potato, pumpkin or pepper soup.

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