Dairy Free Garlic Scape Soup
By: Danielle
Published: Thursday, July 8, 2010 - 10:43am

Ingredients




1 1/2 tablespoons olive oil
2 garlic scapes diced
3 large russet potatoes unpeeled and cut into small chunks
5 cups of veggie stock
2 large handfuls spinach leaves stemmed
1/2 Juice of lemon
1/2 teaspoon fine grain sea salt
1/4 cup of coconut milk
Sage blossom (or chive blossoms) for garnish

Preparation

1 Heat oil in a large sauce pan over medium heat and sauté scapes for 2 minutes. Add potatoes and stock and simmer until potatoes are tender and begin to break apart. 2 Remove from heat, add the spinach and puree with hand blender or food processor until smooth. 3 Season with lemon juice, salt and pepper, whisk in coconut milk

About


Adapted to be dairy free, from Heidi Swanson's Super Natural Cooking