This recipe comes from my hubby's side of the family. It is our favorite soup EVER - we make a batch at least two or three times a month. It's vegetarian but can easily be made vegan.
Funny story about this soup... The recipe originally called for 3 cloves of garlic. Well, before we met my husband was under the impression that a clove of garlic meant a bulb of garlic!! Since he got quite the taste for a very garlicky spinach potato soup we now make it with 5 cloves instead of 3 (cloves, not bulbs.)
2 Tbsp. Earth Balance Spread (or butter)
1 onion chopped
2 medium potatoes chopped
5 cloves garlic diced
5 mushrooms sliced
1/2 bag of frozen spinach
2 tsp salt
2 tsp cumin
1 tsp tumeric
1/2 tsp - 1 tsp red pepper flakes
Dash of black pepper
Dash of cinnamon
1 container plain yogurt
*To make a vegan version use cashew cream instead of yogurt (1/4 cup of soaked cashews blended with 1/2 cup water)
Heat butter in large pot. Saute onion and garlic with all of the spices. Add the potatoes, mushrooms, spinach, and as much water needed to cover all ingredients. Simmer on low for at least 2 hours. Before serving stir in the yogurt or blended cashew cream. Serve with french bread.
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