Below are three photos to give you an idea of how much product you will receive in each size package. We filled up each size bag with marbles and placed them next to a quarter to provide a clear representation. There are two different photos, one for standard spices/seasonings and one for herbs. Since many herbs are so leafy the same weight will fill up a much larger bag. This is why some of the herb prices seem a lot higher than the spice prices, but you are actually receiving more product.
The third image is of our 1 cup Bottle with Sifter next to a popular national brand found in most grocery stores. You can see that our bottle holds close to 2.5 times more product than the national brand bottle. Plus, ours often costs less! Please be aware some other online retailers only offer 1/2 cup(4 fluid ounces) bottles. We choose to offer double the size 1 cup (8 fluid ounces) bottles to give you the biggest bang for your buck!
We hope you can see from these images that regardless of which size you order, you are getting a lot of product and a very good value compared to the supermarket.
Potato Leek Soup
You’ll be pleasantly surprised by the sweet, spicy and warm flavors of Chinese five spice (a blend of: cinnamon, anise seed, allspice, fennel seed, star anise seed, cloves, and black pepper) accenting this creamy, satisfying dairy-free potato leek soup.
Level of Difficulty:Easy
Cook Time:35 Minutes
Prep Time:10 Minutes
- ¼ cup (60 mL)
- 2 tablespoons
- 2 tablespoons
extra virgin olive oil
- 1 pound (450 grams)
yellow fleshed potatoes, peeled and chopped
- 14 ounces (396 grams)
leeks, trimmed and chopped (we used one large leek)
- 1 teaspoon
Chinese five spice
- To taste
- 3 tablespoons
curly parsley, roughly chopped, for garnish (optional)
Blend water and cashews until smooth. (If you are not using a high powered blender, such as Vitamix, soak the cashews for two hours and drain prior to blending.) Set aside.
In a large pot, over medium high heat, saute leeks, scallions and potato chunks until potato chunks are tender.
Add Chinese five spice, sauteing for one minute.
Add vegetable stock, bringing mixture to a boil.
Cover pot, turn heat down to low, allowing the vegetables to simmer for twenty minutes.
Add mixture to cashew cream in blender, blending until smooth.
Serve hot with a sprinkle of chopped parsley in the center of each bowl.