🟦Doing Something New Making:Spinach and Potato Soup

Yields: 4 servings

Ingredients

• 2 tbsp extra-virgin olive oil
• 1 onion, chopped
• 1 bunch green onions, chopped
• 2 cloves garlic, minced
• 1 potato, peeled and chopped into cubes
• 450g spinach, thick stems trimmed
• 4 cups vegetable broth
• Salt, to taste
• Freshly ground black pepper, to taste
• 1/2 cup non-dairy milk

Instructions

1. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and green onions, and sauté for about 5 minutes until softened.

2. Stir in the minced garlic, then add the chopped potato and spinach.

3. Pour in the vegetable broth and bring the mixture to a boil. Reduce heat to a simmer and cook for about 15 minutes, stirring occasionally, until the spinach is bright green and the potatoes are tender.

4. Season the soup with salt and freshly ground black pepper.

5. Using an immersion blender, blend the soup until smooth (or transfer to a blender in batches).

6. Stir in the non-dairy milk for a creamy texture.

7. Serve hot, garnished with croutons if desired.