This soup turns out so thick and creamy that your tastebuds will be screaming for more!
Olive Oil
3 Large Red Potatoes
1/2 cup Spinach Leaves
1/4 cup Chopped Onions
1/4 cup Vegatable Broth
2 cups Unsweetened Soy Milk
1 Clove Garlic, chopped
Cube potatoes, add to a skillet with just enough oil to cover bottom of pan. Brown, then turn temp down to low setting and let sit for 10-15 minutes.
Remove potatoes from pan and set aside.
Add a little olive oil to pan and carmelize onions and garlic. Once carmelized, add spinach leaves and sautee until limp and dark (about 1 minute).
Pour vegetable broth and soy milk into blender/food processor with potatoes, onions, garlic and spinach.
Blend or process on med speed (#5 setting on my blender) for 1-2 minutes.
Pour into bowls and serve.
Add salt if desired.
Enjoy!
