Ingredients

• 650 g potatoes
• 300 g unsweetened almond milk
• 250 g new spinach
• 200 g hot pepper and fennel sausage
• 80 g spring onions
• 40 g peeled almonds
• extra virgin olive oil
• salt

For the spinach velvety recipe, chop the spring onions and fry them in a saucepan with 1 tablespoon of oil; add the peeled potatoes cut into thin slices, 300 g of water and the almond milk; cook for 15 minutes.
Add the spinach, salt, cook for another 5 minutes, then whisk everything in cream. Shell the sausage and toast it. Cut the almonds into slices and toast them. Serve the cream with the sausage and almonds. Garnish as desired with fresh spinach leaves, a drizzle of oil and a minced black pepper.

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