A warm bowl of delicious vegan soup that captures the essence of the garden! Give it a shot; it's super easy to make!
2 cups vegetable stock
3 slices ginger
12 ounces spinach; washed thoroughly
1 small potato; peeled and very thinly sliced
1 avocado; thinly sliced
1/4 cup coriander
salt & pepper
Bring vegetable stock to a boil; set aside.
In a large pan, heat a drizzle of olive oil over medium-high heat. When hot, add ginger and toast until fragrant, about 2 minutes. Add spinach and potato slices, and cook until tender, about 5 minutes. Add avocado, coriander, and vegetable stock and cook for an additional 5 minutes.
Transfer contents to a blender and puree until smooth. Transfer back to pan and season generously with salt, pepper, and sugar.
Reheat if necessary; serve soup in bowls. Top with candied walnuts.
To garnish with the white hearts, add drops of coconut milk in a circular pattern, increasing in size successfully. Then, use a toothpick and stroke only once to cut through the centers of all the circles. Hearts should form.