Potato spinach soup

This soup is one of the dishes that was created, tweaked and adjusted during the cooking process.  I love when this type of experimentation happens but unfortunately it's a little bit difficult to sum it all up in a recipe post ... I will do my best.  

This creamy soup started with  a recipe from a cookbook.  The original "Jamaican style spinach soup" from "Fresh at home" called for nutmeg, allspice, ginger and cayenne pepper.  Somewhere between chopping the onion and peeling potatoes I realized that I was totally not in the mood for spicy Jamaican soup - I craved something herby.  So out went all spice and nutmeg and in came basil, oregano, and Herbes de Provence.  Later on, when the soup was heating to be served I decided to make it creamy and added nutritional yeast and a little bit of milk.  Here is my final recipe.  Feel free to treat it as a guideline and create your own potato spinach soup.

What you need

3 tbsp of olive oil

1 onion, chopped
2 stalks celery, chopped
4 garlic cloves, minced
2 tbsp minced fresh ginger
1/4 tsp dried basil
1/4 tsp oregano (fresh or dried)
1/4 tsp Herbes de Provence

2 potatoes, peeled and diced
4 cups chopped zucchini
6 cups vegetable stock
1 cup chopped fresh spinach
1/2 cup milk (soy milk for vegan version)
1/2 cup nutritional yeast

2 tbsp miso

What to do

• Heat oil in a pot.  Add onion, celery, garlic, and ginger.  Cook until onion is softened
• Stir in basil, oregano, and Herbes de Provence.  Add potatoes, zucchini, and stock.  Bring to boil, reduce heat, and simmer until potatoes are soft (10-15 minutes)
• Remove from heat and add spinach, milk, yeast.  Stir in miso and adjust the seasoning.
• Blend soup until smooth (do not forget to let it cool before blending).
• Reheat and serve.