- 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
- 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.
- Add in the cup of almond milk, then blend in a blender until creamy and smooth.
- Add in salt to taste.