[cooked-sharing]
2 medium potatoes, peeled and diced
2 onions, diced
3 garlic cloves, crushed
2 bunches spinach, shredded
sprig of rosemary
½ cup macadamia or cashews nuts
4 cups vegetable stock or filtered water
1 tbsp ghee or CH coconut oil
CH Seaweed Salt to taste
1
Sauté onions and potatoes in ghee or coconut oil until potatoes are starting to turn soft.
2
Add spinach and stir until cooked through.
3
Add nuts and stock, and simmer for 20 minutes.
4
Check if the potato is cooked through and soft, then puree and season with seaweed salt, pepper and fresh herbs.
CategorySoups
Ingredients
2 medium potatoes, peeled and diced
2 onions, diced
3 garlic cloves, crushed
2 bunches spinach, shredded
sprig of rosemary
½ cup macadamia or cashews nuts
4 cups vegetable stock or filtered water
1 tbsp ghee or CH coconut oil
CH Seaweed Salt to taste
Directions
1
Sauté onions and potatoes in ghee or coconut oil until potatoes are starting to turn soft.
2
Add spinach and stir until cooked through.
3
Add nuts and stock, and simmer for 20 minutes.
4
Check if the potato is cooked through and soft, then puree and season with seaweed salt, pepper and fresh herbs.