2 tablespoons olive oil

3 onions, peeled and chopped

2 leeks, white and green parts, sliced

3 cloves garlic, peeled and chopped

2 tomatoes, seeded and chopped

4 cups vegetable broth or water

4-5 potatoes, cut into 1-inch cubes (about 4 cups)

1 teaspoon crushed dried rosemary

sea salt and freshly ground black pepper

1 can (14-19 ounces) chickpeas, drained and rinsed (optional)

2 cups fresh spinach (optional)

Heat the oil in a large saucepan set over medium heat. Add the onions and cook, stirring occasionally, for three minutes or until slightly soft. Stir in the leeks, and cook, stirring occasionally, for 6 minutes or until soft. Add the garlic, and cook, stirring occasionally, for 3 minutes.

Add the tomatoes, broth, potatoes and rosemary. Stir, and bring to a boil. Cover, reduce heat to low, and simmer for 20 minutes or until the potatoes are tender when pierced with the tip of a knife.

Transfer 3 cups of the soup to a blender. Puree until smooth. Return to the saucepan, and season to taste with salt and pepper. If using the chickpeas and/or spinach, add them now. Cook on low heat for a few minutes, until chickpeas are heated and spinach is wilted. Add more broth or water if a thinner soup is desired.

Serves six to eight.

"The Vegan Cook's Bible" by Pat Crocker (2009 Robert Rose)