Creamy Spinach and Potato Soup
Ingredients
2 large potatoes, peeled and diced
2 cups fresh spinach, washed
1 onion, chopped
3 cloves garlic, minced
4 cups vegetable broth
1 cup coconut milk
1 tablespoon olive oil
Salt and pepper to taste
Instructions
1. Sauté the aromatics: In a large pot, heat the olive oil over medium heat. Add the onion and garlic, sautéing for 5 minutes until softened and fragrant.
2. Cook the potatoes: Add the diced purple potatoes to the pot and cook for another 5 minutes, stirring occasionally.
3. Simmer the soup: Pour in the vegetable broth and bring to a boil. Reduce the heat to simmer and cook for 15-20 minutes, or until the potatoes are tender.
4. Blend the soup: Add the spinach to the pot and cook for an additional 2 minutes until wilted. Use an immersion blender or transfer the soup to a blender and blend until smooth.
5. Finish the soup: Return the soup to the heat and stir in the coconut milk. Season with salt and pepper to taste.
6. Serve: Ladle the soup into bowls and garnish with a swirl of coconut milk.