Directions:
- 1. In a large Dutch oven over medium heat, add the olive oil and sauté the onion and celery for 3-5 minutes or until the onion is softened and translucent.
- 2. Stir in the potatoes and garlic and cook for another 1-2 minutes.
- 3. Add the vegetable broth and coconut milk. Bring to a simmer and partially cover with the lid. Let simmer for 15 minutes or until the potatoes are fork tender.
- 4. Add the baby spinach, dill, and parsley. Cook for just a minute or until the spinach is wilted.
- 5. Puree with an immersion blender or transfer to an upright blender and puree until smooth. (If using an upright blender, make sure to allow steam to vent. You may need to work in batches depending on the size of your blender.)
- 6. Stir in the lemon juice and season with additional salt and ground black pepper to taste. (I added about ½ teaspoon of sea salt.)
- 7. Garnish with croutons and a few pieces of fresh herbs to serve.
Recipe by Dietician Debbie