- 1 large onion, chopped
- 2 medium potatoes, peeled and chopped
- 3 cups water
- 2 tsp Himalayan salt
- 1 lb spinach
- 5 medium cloves garlic, peeled
- 1 1/2 cups hot coconut milk
- pepper and nutmeg, to taste
Place potatoes, onion, water and salt in a large saucepan. Bring to a boil, cover, and simmer until the potatoes are tender. Remove from the heat, add spinach and garlic cloves. Set aside.
Purée the veggies in their cooking water. I used an immersion blender. Stir in the milk. Adjust the salt, and add pepper to taste. Serve hot, topped with a sprinkle of nutmeg.