(Based on two recipes from the McDougall Cookbooks.)
Green Potato Soup
1 onion
2 tsp oil or water
1 clove garlic, minced
6 cups of water + dry veggie stock or
6 cups veggie stock
5-6 potatoes. cut into cubes
couple big handfuls of spinach
Optional:
a little salt
a little soy sauce
a little vegan margarine when served
wild sorrel for garnish
Saute the onion in water or a little oil. Add the garlic, saute a little longer. Add the water+veggie stock or veggie stock and potatoes. Bring to a boil. Simmer for about 20 minutes or until potatoes are tender. Add spinach and cook a few minutes. Use a hand blender to blend the soup in the pot or transfer (carefully) to a blender and whir it up! If you like a few chunks, take some potatoes out before you blend and put back in after you have blended. Also great without the spinach, but not as fun for St. Patrick's Day!
