Ingredients

The following ingredients have 4 Servings
  • 1 tablespoon olive oil
  • 1/4 cup onion (diced)
  • 1 clove garlic (minced or pressed)
  • 1 pound russet potato (peeled and cut into chunks)
  • 2 - 3 cups vegetable stock
  • 2 cups packed baby spinach (chopped)
  • 1 tablespoon lemon juice
  • 1/4 teaspoon Cayenne
  • 1/2 teaspoon salt (more to taste)

Instruction

  • In large sauce pot, heat the olive oil over medium heat.
  • Sauté the onions until softened, about 3 mins.
  • Add in garlic and cook for 30 seconds.
  • Now, carefully add the stock and potatoes.
  • Bring to a simmer.
  • Continue to simmer, you may need to lower the heat, until potatoes are falling apart and fork tender about 10 - 15 minutes.
  • Stir in the spinach and cook for another two minutes.
  • Remove from heat and stir in lemon juice, cayenne pepper, and salt.
  • Pour into blender or Vitamix and blend until ultra smooth.
  • Taste and season again, if necessary.
  • Serve immediately hot. This may be enjoyed cold, too!