| 12 | 55 | 174 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 20 min | 35 min | 8 |
| 1 1/3 kg | Potato (About 5 potatoes) |
| 1 large | Yellow onion |
| 2 cup | Spinach (packed) |
| 1 bunch | Parsley, fresh |
| 1/2 cup | Nutritional yeast |
| 1 can(s) (15oz) | Coconut milk, sweetened (full-fat) |
| 1 tbsp | Garlic powder |
| 1 tsp | Black pepper (Generous Twists) |
| 7 green onion (stem) | Green onion |
| 5 clove(s) | Garlic |
| 1 tbsp | Salt |
| 4 cup | Water |
1. Wash fresh veggies to remove any debris.
2. Dice yellow onion and garlic into small pieces and add to large pot with a lid.
3. Add 1/3 cup coconut milk and simmer on medium heat until onion starts to release smell and become translucent.
4. Chop potato into small chunks and add to pot with water and spices.
5. Bring pot to low boil, cover, and allow to boil for about 10 minutes.
6. Chop spinach and parsley into small pieces and add to pot. (Reserve small amount of parsley for garnish).
7. When potatoes are tender remove pot from heat.
8. Blend half of the soup, or 3–4 cups, in a blender and add back to pot.
DELICIOUS WITH: Top with fresh parsley and black pepper.
| Vegetables | 2.9 |
