Spinach Soup


180 grams or baby spinach leaves

2 garlic cloves crushed

2 tsp olive oil

1 medium sized potato or small sweet potato, peeled and cubed

2 cups of vegetable stock

2 cups of Bonsoy, almond milk, Rice or coconut milk

Freshly ground black pepper



1.  Heat oil in a large saucepan. Sauté garlic, onion and potato for 5 minutes.

2.  Add vegetable stock and milk. Bring to a boil, cover and simmer for 10 minutes.

3.  Stir in half the spinach, cover and simmer for additional 10 minutes.

4.  Remove from heat, cool slightly and place in a blender, working in batches if necessary.

5.  Add remaining spinach and blend (if working in 2 batches, use half the remaining spinach with each batch). Blend until smooth.

6.  Add freshly ground pepper before serving.