• 1 leek (white part only), about 300g, finely chopped
• 2/3 cup (60g) finely chopped fresh spring onions
• 1 medium dry onion, about 130g, finely chopped
• 1 medium sweet potato, about 400g, cut into cubes
• 1 medium carrot, about 160g, cut into slices
• 1 large dark zucchini, about 200g, cut into slices
• 7-8 oyster mushrooms, about 200g, roughly chopped
• 1 bunch (200g) spinach, roughly chopped
• 5 cups (1250ml) hot water
• 1 cup (250ml) heavy cream
• 1/2 teaspoon turmeric
• 1/2 teaspoon nutmeg
• 1 1/2 teaspoons salt
• 1/3 teaspoon freshly ground black pepper
For Serving
• chili flakes or 'boukovo' (hot pepper flakes)
METHOD
1. In a large pot, add the olive oil and butter. When the butter melts, add the leek, spring onions, and dry onion. Sauté for 3-4 minutes until softened, without letting them brown.
2. Add the sweet potato, carrot, zucchini, mushrooms, and spinach. Stir well and let them sauté for 5 minutes. Add the turmeric, nutmeg, salt, pepper, and water. Once it comes to a boil, reduce the heat and simmer for 20 minutes.
3. Add the heavy cream, continue boiling for 5 minutes, and then blend until smooth using an immersion blender. If you don't have an immersion blender, let the soup cool slightly and blend it in a regular blender.
Divide the soup into bowls, create patterns with a little heavy cream, and sprinkle with chili flakes or 'boukovo'.
