Potato Leek Soup with Fresh Spinach

We did make it out to the garden today for a few hours. I planted some flowers, ranunculus, nasturtiums,  and pumpkin on a stick. I also pulled up some leeks and trimmed the spinach while I was there. They contributed to some pretty awesome, fresh tasting soup.

Potato Leek Soup with Fresh Spinach 

2 TB safflower oil

1 1/2 cup sliced leeks

1/2 cup fennel bulb, chopped

2 TB garlic, minced

3 cups filtered water

3 cups low sodium vegetable broth

2 medium potatoes, rinsed and chopped (2 1/2 cups)

1 cup soy milk

1 TB chopped parsley

2 tsp Shoyu

2 tsp sea salt, or to taste

1/2 tsp ground black pepper, or to taste

pinch cayenne pepper

2-3 cups chopped, fresh spinach

Place oil in a 3 quart pot on medium heat. Add leek, garlic and fennel, cook for 3 minutes, stirring frequently. Add potatoes water and broth and cook until soft, approximately 20 minutes, stirring occasionally. Add soy milk and chopped spinach.

Remove from heat and allow to cool 10-15 minutes. Carefully blend in batches, filling  the blender half way. Return to pot, add seasonings and stir well.