Ingredients:
- 1 1/2 tablespoons olive oil
- 2 garlic scapes diced
- 3 large russet potatoes unpeeled and cut into small chunks
- 5 cups of veggie stock
- 2 large handfuls spinach leaves stemmed
- 1/2 Juice of lemon
- 1/2 teaspoon fine grain sea salt
- 1/4 cup of coconut milk
- Sage blossom (or chive blossoms) for garnish
Course: soup