A vegan version of the classic Portuguese soup
Ingredients
- 3/4 cup olive oil
- 1 box cremini mushrooms sliced
- 1/2 onion chopped
- 5 garlic cloves chopped
- 2 cups veg broth
- 3 cups water
- 150 g fresh spinach roughly chopped
- 1.5 cups good quality “flaked potatoes” such as Bob’s Red Mill
- generous amount of freshly ground black pepper
- salt to taste
Instructions
- Heat the olive oil in a big soup pot.
- Slice the cremini mushrooms and sauté in the olive oil.
- When starting to soften, add the chopped onion.
- After 2 minutes, add the chopped garlic.
- Stir 1 minute.
- Add the vegetable stock, water, and chopped fresh spinach.
- Bring to a boil. Add the potatoes flakes and let simmer gently 10 minutes.
- Grind a generous amount of black pepper and taste for salt, which will depend on the saltiness of your veg broth.
- Serve with bread, ideally sourdough. Enjoy!