- 3 large potatoes, diced in cubes
- 2 cups tightly packed fresh spinach
- 1 large white onion, chopped
- 3 garlic cloves, mashed
- 2 tbsp vegan butter
- 2 cups veggie broth
- 0.5 tsp black pepper
Melt the butter in a large pan and sauté the onion until soft.
Add garlic and stir well.
Add potatoes and veggie broth, bring to a boil, and cooked on a low heat until potatoes are soft. (but 15 minutes).
When potatoes are ready add spinach, stir well and cooked for 2 more minutes.
Transfer soup to a blender or use hand blender, add black pepper and blend everything until smooth.