•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'.
