Ingredients
1 large onion, chopped
1 Tbsp. olive oil
1 l. (1 qt.) potatoes, peeled and cubed
1 small carrot, cut into very thin, small strips
1 l. (1 qt.) water
1 Tbsp. vegetable seasoning
1½ tsp. salt
3 Tbsp. cornstarch
3 Tbsp. water
100 g. (3.5 oz) fresh spinach leaves
1 – 2 dl. (½ – ¾ c.) Oatly iMat (or other non-dairy cream alternative)
Instructions
In a large pot, sauté the onions in the olive oil until clear. Add the potatoes, carrots, water, seasoning and salt. Bring to a boil. Reduce heat; cover and cook for about 10 -12 minutes or until tender. Mix the cornstarch with the water and add to the soup to thicken. Add the spinach and cook just until the spinach is wilted. Remove from heat and add the cream.