Potato & Sweet Pepper Soup

Truly I think this is one of my favorite soups of all time. It is creamy, spicy, filling, healing and anti-inflammatory. So dang good guys!
Ingredients:
• 2 red/orange peppers, chopped
• 1/2 onion, chopped
• 6 russet potatoes, peeled & cubed
• 1.5 cups sliced mushrooms
• 2 handfuls spinach, chopped
• 2 tsp garlic powder
• 2 tsp onion powder
• 1 tsp dried parsley
• 1 tsp turmeric powder
• 1/2 tsp black pepper
• 1-2 tsp sea salt
• 1/2 cup full fat coconut milk
• 4 cups veggie broth
• 1 lemon, juiced
Directions:
1. In a large pot on medium heat, saute the peppers and onions in a little veggie broth until soft.
2. Add the potatoes, mushrooms, and spices. Stir well to coat evenly.
3. Add coconut milk & broth. Stir well and cover.
4. Simmer on medium low heat until potatoes are soft, about 20-30 minutes.
5. Add spinach and stir to combine. Allow to cook until spinach is soft.
6. Squeeze in the juice from the lemon and serve.