• 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' (hot pepper flakes) for serving
METHOD
1. In a large pot, melt the Flora Cook&Bake Salted Butter. When melted, add the leek, spring onions, and dry onion. Sauté for 3-4 minutes until softened but not browned.
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 heavy 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'.
