Jackie Vetter’s Kitchen

1 medium onion, diced
1 teaspoon olive oil
2 large potatoes, diced
1 leek, white part only, sliced thinly
vegetable broth, enough to cover onion, potato and leek mixture
2 handfuls fresh, baby spinach, chopped
1 Tablespoon Earth Balance Margarine
1 cup unsweetened, plain, organic rice dream
salt and pepper to taste
dash of nutmeg for each bowl

Place olive oil in soup pot and add onions, sauté until translucent. Add potatoes and leeks and cover with vegetable broth. Bring to a boil, then reduce to a simmer and cover and let cook for about 15 minutes. Remove lid and add chopped spinach, margarine, rice milk, salt and pepper. Let simmer for another 10 minutes. Ladle into bowls and top with a dash of nutmeg. Serve with crusty bread.