In the last couple of days I was asked if I had any recipes I was working on in honor of St. Patrick's Day. I really didn't but thought it interesting to come up with a cool vegan dish to celebrate St. Patrick's day. After all, on St. Patrick's Day everyone is Irish, right?
Intstead of a vegan take on the classic corned beef and cabbage, bangers and mash or Irish soda bread I decided to keep it simple and focus on the oh so Irish potato.
Of course, the dish had to be green, so I decided on spinach as it tastes great and sports a vibrant green color perfect for St. Patty's day food!
The result is a really hearty filling soup. If you are so inclined pair this with a green beer and enjoy!
Creamy Potato Leek and Spinach Soup
3 red bliss potatoes peeled and cubed
3 leeks washed and sliced (white and light green part
8 oz cremini mushrooms sliced
5 oz shitake mushrooms sliced
8 oz fresh spinach
2 tbsp olive oil
2 tbsp Earth Balance Vegan Buttery Spread
1 cup vegetable broth
1 1/4 cup non dairy milk (I used So Delicious Unsweetened Coconut)
Salt and pepper to taste
In a large pot boil the potatoes in salted water until tender, about 15 minutes. Drain and set aside.
In a large skillet heat olive oil and Earth Balance over medium heat. Add the leeks, mushrooms and potatoes. Add salt and pepper to taste. Saute for a few minutes until the mushrooms start to release their liquid. Add the spinach and 1/2 of the vegetable broth. Re season with salt and pepper as needed. Allow the spinach to wilt.
In a food processor put the potato, mushroom spinach and leek mixture. Blend until smooth. Add the rest of the vegetable broth and the non dairy milk.