•1 leek (white part only), about 300g, finely chopped
•2/3 cup (60g) fresh spring onions, finely chopped
•1 medium dry onion, about 130g, finely chopped
•2 medium potatoes, about 400g, diced
•1 medium carrot, about 160g, sliced thinly
•1 large dark zucchini, about 200g, sliced thinly
•7-8 oyster mushrooms, about 200g, roughly chopped
•1 bunch (200g) spinach, roughly chopped
•5 cups (1250ml) hot water
•2/3 cup (200g) coconut cream or heavy cream
•½ teaspoon turmeric
•½ teaspoon nutmeg
•1 ½ teaspoons salt
•1/3 teaspoon freshly ground black pepper
•Chili flakes or 'boukovo' for serving
METHOD
1. In a large pot, melt the Flora Cook&Bake Salted. Once melted, add the leek, spring onions, and dry onion. Sauté for 3-4 minutes until softened, without letting them brown.
2. Add the potatoes, carrot, zucchini, mushrooms, and spinach. Stir well and let them sauté for 5 minutes. Pour in the water. Once it comes to a boil, reduce the heat and simmer for 20 minutes. Add the coconut cream or dairy cream (if not fasting), the turmeric, nutmeg, salt, and pepper.
3. Continue simmering for another 5 minutes and then blend until smooth using an immersion blender. If you don't have an immersion blender, let the soup cool slightly and blend it in a regular blender.
Divide the soup into bowls and sprinkle with chili flakes or 'boukovo' (red pepper flakes).
