2 cups (500 ml) carrots, sliced

2 cups (500 ml) potatoes, peeled and cubed

5 cups (1.25 litres) chicken broth

Salt and pepper

4 cups (1 litre) chopped fresh spinach

• 1 cup (250 ml) fresh corn kernels or
• 1 cup (250 ml) frozen corn kernels

In a saucepan, cook the carrots and potatoes in the broth until tender, about 15 minutes. Season with salt and pepper.

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