Market Stuffed Squash Blossoms
Market Stuffed Squash Blossoms could be just the lacto ovo vegetarian recipe you've been looking
Dairy Free Garlic Scape Soup
Details
- Serving Size: 6
- Gluten-Free: True
- Dairy-Free: True
- Vegan: True
- Vegetarian: True
- Weight Watchers: 6 Points
Cuisine
- antipasti
- soup
- starter
- snack
- appetizer
- antipasto
- hor d'oeuvre
Ingredients
- 1 1/2 tablespoons olive oil
- 2 garlic scapes diced
- 3 large russet potatoes unpeeled and cut into small chunks
- 5 cups of veggie stock
- 2 large handfuls spinach leaves stemmed
- 1/2 Juice of lemon
- 1/2 teaspoon fine grain sea salt
- 1/4 cup of coconut milk
- Sage blossom (or chive blossoms) for garnish
Instructions
Heat oil in a large sauce pan over medium heat and saut scapes for 2 minutes.
Add potatoes and stock and simmer until potatoes are tender and begin to break apart.
Remove from heat, add the spinach and puree with hand blender or food processor until smooth.
Season with lemon juice, salt and pepper, whisk in coconut milk
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