Creamy Spinach Leek Soup

Creamy Spinach Leek Soup

This thick creamy soup with a beautiful combination of spinach, leek and potato is deliciously warming and filling.

Ingredients

• 1/2 tablespoon olive oil
• 1/2 cup onions, diced
• 2 garlic cloves, crushed
• 1 leeks, white and soft green parts, sliced thinly
• 1 potatoes, peeled and cubed
• 2 1/2 cups vegetable stock
• 1 cup water
• 1 teaspoon salt
• 1/2 teaspoon black pepper
• 1 teaspoon dried basil
• 1 (10 ounce) packages frozen spinach
• 2 tablespoons Earth Balance margarine
• 2 tablespoons tofutti sour cream
• 1 cup almond milk
• 2 baby carrots, shredded for garnish (optional)
• 1 tablespoon tofutti sour cream, for garnish (optional)

Instructions

1. Heat oil in large saucepan. Sauté onion and garlic for 2-3 minutes. Add vegetable stock and water. Add leeks and potato. Season with salt, pepper, and basil. Bring to boil then reduce heat, cover, and simmer for 20 minutes.

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