• ½ a small onion
  • 1 small leek
  • 1 cup sweet potato, diced small (about half of a large sweet potato)
  • 2 cups frozen spinach, or 4 cups shredded fresh spinach
  • 2 cups water
  • 1 cup almond milk
  • ½ tsp salt


  1. In a medium-sized pot, sauté the onion, leek and sweet potato until soft. Add in the spinach and water, then cover and cook for about 10 minutes.
  2. Add in the cup of almond milk, then blend in a blender until creamy and smooth.
  3. Add in salt to taste.