4 Serves
45 Mins
Heat the cooking oil in a large saucepan over medium heat and sauté the garlic scapes for 2 minutes until fragrant.
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Vitamin K
584 µg / 120 µgVitamin B1
0 mg / 1.2 mgVitamin B2
1 mg / 1.3 mgVitamin B3
5 mg / 16 mgVitamin B5
1 mg / 5 mgVitamin B6
1 mg / 1.7 mgFolate
282 µg / 400 µgCalcium
265 mg / 1,300 mgIron
6 mg / 18 mgMagnesium
172 mg / 420 mgPhosphorus
350 mg / 1,250 mgPotassium
1982 mg / 4,700 mgSodium
597 mg / 2,300 mgZinc
2 mg / 11 mgCopper
1 mg / 0.9 mgManganese
3 mg / 2.3 mgSelenium
17 µg / 55 µgFiber
7 g / 28 gSugar
6 g / 50 gSaturated Fat
14 g / 20 gCholesterol
0 mg / 300 mgCaffeine
0 mgNet Carbs
42 gAlcohol
0 g
Add the potatoes and stock to the saucepan, bringing the mixture to a simmer until the potatoes are tender and begin to break apart.
Remove the saucepan from the heat, stir in the fresh spinach, and use an immersion blender or food processor to puree the mixture until completely smooth.
Season the soup with lemon juice, salt, and pepper, then whisk in the coconut milk until well combined.
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