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Dairy Free Garlic Scape Soup
Danielle
2 minutes
4 servings
BeginnerAdapted to be dairy free, from Heidi Swanson's Super Natural Cooking
Total Steps
3
Ingredients
11
Tools Needed
4
Ingredients
- 1.5 tablespoons olive oil
- 2 garlic scapes diced
- 3 large russet potatoes unpeeled and cut into small chunks
- 5 cups veggie stock
- 2 large handfuls spinach leaves stemmed
- 0.5 lemon juice
- 0.5 teaspoons fine grain sea salt
- 0.25 cups coconut milk
- sage blossoms(optional)
- chive blossoms(optional)
- pepper(optional)
Instructions
1
Step 1
2 minutes, until tender
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
Step 2
until smooth
Remove from heat, add the spinach and puree with hand blender or food processor until smooth.
3
Step 3
Season with lemon juice, salt and pepper, whisk in coconut milk.
Tools & Equipment
large sauce pan
hand blender
food processor
whisk