4-5 medium-sized Russet potatoes, peeled and diced into 1/2 in. pieces
2 leeks, washed and sliced
About a dozen garlic scapes, chopped
5 stems of parsley, tied together
2 cups of spinach
2 tbsp olive oil
4 cups mushroom stock
2 cups water
2 tbsp soy or tamari sauce
1/4 cup coconut creamer
salt and pepper to taste
- Over medium-high heat in a large pot, heat olive oil. Add leeks, scapes and some salt and pepper and cook for about 3-5 minutes, until leeks and scapes are both soft.
- Add diced potatoes to pot, as well as mushroom stock and parsley bunch. Top off with water. You can use vegetable stock instead, but I like the earthly flavor that mushroom stock brings to this dish. It also has 1/3 of the calories and much less sodium than vegetable stock does!
- Cover pot with a lid and allow soup to boil for about 20 minutes over medium heat, or until the potatoes are soft.
- Remove parsley bunch from pot and add spinach.
- Using a blender or food processor, blend soup mixture until creamy (I do it in a blender in batches), and place back in a pot when done.
- Over low heat, add the soy/tamari sauce and coconut creamer. Taste and add additional salt and pepper as needed.
- Ladle into a bowl, serve and enjoy!
Recipe adapted from our customer Rhiannon Q