I must admit I only tried this recipe because the pictures of it were so beautiful, but once I started making it and realized how strange the ingredients were I was very nervous about it. Apple cider vinegar and spinach? However, it was actually very good. Jackson even at 2 servings!
We served these in homemade bread bowls! yum!
2 1/2 cups white potatoes (tiny or large or a mix of both)
1 small sweet potato, peeled, diced
1/4 cup apple cider vinegar
5 cups veggie broth
3 Tbsp extra virgin olive oil
2 Tbsp garlic powder
1/4 cup vegan cheese (cheddar or pepper jack) *Daiya is my fave*
1/2 block frozen spinach
salt & pepper to taste
2 bay leaves
Directions:
1. Start on your soup by prepping all the potatoes. Toss them into your
pot along with most your required ingredients. Leave out the spinach and cheddar cheese.
2. Bring your soup to a boil, reduce to med-high and half-cover with lid. Simmer until all the potatoes are tender.
3. Add in the spinach. I just threw in half of the frozen block and let it thaw in the pot. And remove the bay leaves. Once the spinach has mixed in blend the soup with an immersion blender or in your regular blender until well blended, soup should pretty much turn green and there shouldn't be any visible chunks of spinach in it.
4. Put soup back in pot and add cheese.
Recipe very slightly adapted from Healthy Happy Life.
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