Spinach Potage with Dill And Lemon

This is one of my new favorites. And yes, at first glance, the ingredients in this sound like an odd combination, but trust me, this really is delicious.

The best thing about this recipe, is that it's easy and versatile. You can play around with the consistency, the amount of spinach, lemon, and you could even add cheese if you were of the lactose tolerant kind.

I've made this both soupy and very thick with a whipped potato-like texture & have gotten rave reviews either way. Personally, I like this to be soup-like, because I don't liked my potatoes whipped. I found the original at BetterRecipes, and have of course, modified it to my own liking.

Ingredients:

• 1 medium yellow onion, finely chopped
• 3 cloves of garlic, minced
  

• olive oil

• 6 cups vegetable stock
  

• 1/4 cup lemon juice

• 5 medium red potatoes, peeled and diced

• 8 ounces washed and ready to use fresh baby spinach

• 1 cup soy milk

• 1/2 of an 8 oz container vegan sour cream
  

• kosher salt & cracked black pepper
  

Method:

Turn the crock pot on to HIGH and cover the bottom with the olive oil.
Add the chopped onions and garlic and sprinkle with cracked black pepper and kosher salt to taste. While the onions & garlic are simmering, wash, peel & chop the potatoes and add to the pot. Add the lemon juice and let this simmer for about 10 minutes stirring every few minutes.

Add the vegetable stock, and turn crock pot on the LOW setting, and let simmer for about 5 hours, stirring occasionally.

When the vegetables have softened, put the contents into a blender or food processor, and blend until smooth.

Stir in the vegan-sour cream and soy milk

Garnish with fresh dill and lemon zest & serve.