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
- Heat oil in a large sauce pan over medium heat and saut scapes for 2 minutes.
- Add potatoes and stock and simmer until potatoes are tender and begin to break apart.
- Remove from heat, add the spinach and puree with hand blender or food processor until smooth.
- Season with lemon juice, salt and pepper, whisk in coconut milk