Potato, Leek, and Spinach Soup
· 2 cups leeks, thinly sliced (white and pale green parts only)
· 2 tablespoon grape seed oil (or water)
· 1 tablespoon garlic, sliced
· 3 medium potatoes, cut into bite-size cubes (red skinned and/or Yukon gold)
· 1 cup shiitake mushroom
· 2 bay leaves
· 1 ½ container vegetable stock (48 fluid ounce)
· 3 cups loosely packed fresh spinach, chopped
· 1 cup cashew milk
· Celtic salt, ground black pepper, adobo and tekka to taste
1. Put leeks in a bowl with enough water to cover completely. Soak until you're ready to cook them.
2. Heat grape seed oil in a large pot over medium-high heat.
3. Drain and dry leeks. Add to heated oil and fry leeks along with garlic in large pot until translucent, 5 to 7 minutes. Stir potatoes and mushrooms with the leeks; add bay leaves. Pour the carton of stock over the potatoes; bring to a simmer and cook until the potatoes are tender, 10 to 15 minutes. Season soup with salt, adobo, tekka and pepper.
4. Scoop about half the potatoes mixture into a food processor bowl with enough liquid to cover; process until pureed. Stir puree, spinach, and cashew milk into the soup; continue heating until again hot, 1 to 2 minutes. Add broth to achieve your desired consistency.
Yours in health,
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