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Prep Time: 15 Minutes Cook Time: 20 Minutes |
Ready In: 35 Minutes Servings: 4 |
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From the ExtraVeganZa Cookbook Ingredients:
2 tablespoons oil |
1 medium onion, finely chopped |
2 medium yams, thinly sliced |
5 garlic cloves, finely chopped |
1 tablespoon fresh gingerroot, grated |
1 tablespoon sea salt |
1/4 teaspoon dried dill weed |
3 cups water |
1 bunch fresh spinach |
1/3 cup orange juice, freshly squeezed |
Directions:
1. In a medium pot, fry the onion, yams, garlic and gingerroot in the oil on medium-low heat.
2. Stir the ingredients so that they do not stick to the bottom of the pot.
3. When the onions become translucent, stir in the salt, dill and water.
4. Bring to boil, then reduce to a simmer and cover for about 15 minutes.
5. Remove from heat.
6. Blend this mixture on high until a creamy and smooth consistency is reached.
7. You may need to do this in two, depending on the size of your blender.
8. Pour all of the blended soup back into the pot.
9. Add the spinach and orange juice, and cover the soup, allowing the spinach to wilt in the steam.
10. Serve immediately.
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