| 13 | 44 | 323 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 14 min | 30 min | 7 |
| 341 gm | Spinach (fresh leaves) |
| 6 potato | Potato (small) |
| 16 clove(s) | Garlic (or to preference) |
| 1/2 large | Yellow onion (large) |
| 6 large stalk(s) | Celery ((or a whole head)) |
| 5 green onion (stem) | Green onion |
| 369 gm | Coconut cream ((1 can)) |
| 7 cup | Water |
| 4 cup | Vegetable stock/broth ((low sodium)) |
| 1/2 cup | Nutritional yeast |
| 1 tbsp | Garlic powder |
| 1 tsp | Sea Salt |
| 1/4 tsp | Cayenne pepper |
1. Chop onion, celery, and garlic cloves into small pieces.
2. In a large soup pot, sauté onion, celery, and garlic with 1 tbsp. water, lime juice, or soy sauce on low until they turn tender and their aroma begins to release.
3. Wash potatoes and dice them into small pieces. Add potatoes, water, and vegetable broth to pot with onions, celery, and garlic.
4. After potatoes are nearly cooked, add spinach and spices.
5. Once potatoes are completely cooked, remove pot from heat and allow to cool for 5–10 minutes.
6. Add soup to a heat-safe blender1 and blend until smooth.
7. Return blended soup to pot and add coconut cream.
8. Warm soup on low heat and stir in coconut cream.
9. Enjoy
| Vegetables | 4.3 |
