2 cups cubed peeled potatoes (use 1 large baking potato about 15oz)
2 cups water
1 small onion, diced
1 vegetable bouillon cube or chicken bouillon cube
½ tsp garlic salt
Cut potato into ½ inch pieces (because the potato breaks down once it is cooked, make the pieces larger rather than smaller)
Dice the Onion
In a saucepan, combine the potatoes, water, onions, and bouillon; bring to a boil. Cook until potatoes are tender, about 10 minutes. Stir in the garlic salt.
To SERVE –
Lay a bed of chopped fresh raw spinach in bottom of bowl; top with soup.
ORIGINAL RECIPE BELOW
½ bag (about 5oz) frozen peas
½ bag (about 5oz) frozen edamame
10 thin asparagus spears cut in 1 inch segments
½ cup quinoa, cooked, drained and rinsed
2 scallions sliced thin
2 tbs chopped fresh mint
Juice and zest of 1 lemon
3 tbs olive oil
1 tsp coarse sea salt
Pepper to taste
Defrost peas and edamame slightly until no longer frozen but still crisp and cold.
In a medium saucepan, over high heat bring quinoa and water to a boil. Cover and reduce heat to low, simmer until quinoa is tender and the water is absorbed about 15 minutes. Rinse under cold water to cool and let drain in a fine mesh sieve.
Toss the peas and the edamame gently with the cooled quinoa. Add the scallions and the mint. Pour lemon juice and zest over salad. Add olive oil and toss to dress evenly. Sprinkle with sea salt and pepper just before serving