1/2 cup shallots or 1 cup yellow onions
3 STALKS OF organic CELERY, CHOPPED roughly
1 CUP organic CARROTS, chopped roughly
½ CUP CHOPPED FRESH HERBS (SAGE, PARSLEY, THYME, ROSEMARy)
2 TSP AVOCADO OR SUNFLOWER OIL
4 to 6 medium sized organic potatoes (4-5 cups when cubed)
3-4 tsp of herbamare or 6 cups vegan broth
6 cups of filtered water if using Herbamare instead of broth
6 cups packed spinach
1 tsp garlic powder
1 tsp onion powder
2 TBSP FRESH LEMON JUICE
In a large soup pot fry onions/shallots, carrot, and celery in 2 tsp of oil.
Add fresh herbs, onion powder, garlic powder and fry for one minute or so, until fragrant.
Add a little bit of water one tablespoon at a time to avoid using oil to continue to ‘fry’ your ingredients and prevent sticking to the pot.
Add 6 cups of filtered water to the pot along with 3 tsp of herbamare or more depending on your taste. If you’re using broth just add 6 cups of broth.
Add the cubed potatoes, bring to a boil and turn heat down to a simmer. Cover and cook for 20 minutes or until potatoes ares soft when pricked with a fork. Turn burner off and remove from heat. Scoop out about 1 cup of the potatoes to reserve for later if you like to have some bite in your soup, leave the potatoes if you want to puree the entire soup.
Add 6 cups of packed spinach and stir into the hot soup until just wilted, about 30 seconds to 1 minute. The key here is to not overcook the spinach as it will not be as bright of a green and will overcook the nutrients.
If you have an immersion blender puree until perfectly smooth, then add 1 cup of the cooked potatoes you reserved earlier. If you need to use your blender to puree the soup please be careful, as it will be very hot. It’s best to let the soup cool down a little before putting it in your blender (especially if its a plastic jug).
Garnish with some julienned carrots, fresh black pepper and a sprinkle of fresh herbs.