Ingredients

• ▢2Tablespoons Olive Oil
• ▢1Medium Onion White, Yellow or Brown, Chopped
• ▢2Cloves Garlic Crushed
• ▢⅛teaspoon Red Pepper Flakes or Cayenne Pepper, Optional
• ▢3Medium Potatoes (1 pound / 450g) Peeled and Chopped
• ▢3cups Vegetable Stock (720ml) or Broth
• ▢1pound Baby Spinach (450g) Roughly chopped
• ▢14ounces  Coconut Cream
• (400ml) Canned, Unsweetened
• ▢¼teaspoon Salt
• ▢⅛teaspoon Ground Black Pepper

Serving (Optional):

• ▢Fresh Chopped Chives

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Instructions

1. Heat a large pot over medium heat. Add olive oil and chopped onions and cook until the onions are softened. About 5 minutes
2. Add crushed garlic and red pepper flakes and cook for a minute to lightly toast the spices.
3. Add peeled and chopped potatoes and vegetable stock and bring to the boil.
4. Reduce heat, cover and let it simmer for around 20 minutes until the potatoes are cooked.
5. Add chopped spinach and cook for 2-4 minutes until the spinach is cooked.
6. Blend the soup directly in the pot with an immersion blender. Blend very well until smooth.
7. Add coconut cream and stir it in.
8. Add salt and pepper. Taste test and add more as needed.
9. Serve in bowls topped with a swirl of coconut cream, ground black pepper and fresh chopped chives.

Powerhouse Foods for Post Op Surgery Healing

Potatoes provide a good source of potassium, crucial for regulating fluid balance and reducing post-surgery swelling, promoting a smoother recovery process.

Spinach is high in iron and vitamin K, supporting oxygen transport and blood clotting, respectively, crucial for optimal wound healing and recovery after facial surgery.