Spinach soup with vichyssoise base

Chop the half onion and the half leek, sauté with a drizzle of oil, when the onion begins to crystallize add a chopped garlic clove.

While the sofrito is cooking, peel and cut the potato. Stir the sofrito to prevent it from sticking to the pot, cook for 5 minutes. Add the potato and mix everything, let it cook for a couple of minutes, add 2 handfuls of spinach and mix until all the leaves are poached.

Add 1 liter of water and cook over medium heat for 20-30min or until the potato breaks easily. Add 330ml (one glass) of soy milk and stir. Options: 1) Process with blender the whole mixture. 2) Strain and process adding broth depending on the texture you desire. Let stand for a few minutes before serving, it can be removed from the heat or at very low heat because it may stick to the bottom of the pot.

At the bottom of the plate I put dried coriander and chopped almonds.

I served it with a drizzle of extra virgin olive oil (one I bought on a recent visit to Cardona, Catalonia) and that's it, Enjoy!