Vegetable Soup Puree

Vegetable Soup Puree6 cups Vegetable Stock (better than bullion)
3 tablespoons Olive Oil
2 Leeks, white parts only, chopped
1 teaspoon Dried Thyme
½ teaspoon Fennel Seeds
1 head Chinese Cabbage (Napa), chopped
1 pound Spinach, remove coarse stalks
2 ½ cups shelled Fresh or Frozen Peas
1 bunch of Watercress or Arugula
2 tablespoons Oat Flour

In a soup pot, place the vegetable stock. In a separate pan, add olive oil and sauté leeks. Cover and let cook for 5 minutes. Stir in flour until fully incorporated, then gradually stir in the hot stock, a little at a time. Season with salt and pepper. Return to pan and bring to a boil, stirring constantly. Add the rest of the veggies and simmer for 30 minutes. Remove the soup from the heat and let it cool slightly. Ladle the soup into a blender or food processor in batches and blend well. Warm back up and serve!