Cauliflower & Spinach Soup With Tarragon

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2 tablespoons unsalted butter

1 cup thinly sliced leeks, white and pale green part only

1 pound cauliflower florets

1/4 pound turnips, peeled, in large dice

4 cups chicken or vegetable stock, or more as needed

1/4 pound baby spinach leaves

2 teaspoons finely minced fresh tarragon, or to taste

Salt and freshly ground black pepper

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