VEGAN CREAM OF SPINACH SOUP

 

  • Cooking Time: 20 - 25 mins
  • Servings: 4-6
  • Preparation Time: 5 mins

Ingredients

  • 2 cups raw organic fresh spinach
  • 1 cup organic zucchini (about 1 zucchini)
  • 1 cup chopped red onions (about 1 medium onion)
  • 1/4 cup scallions/green onions – (about 6)
  • 1/4 cup flat leaf parsley (a handful)
  • 1/4 cup celery (1 large stalk)
  • 4 cups strong vegetable broth
  • 1 whole roasted garlic bulb
  • 1/4 – 1/2 cup raw cashews
  • dash of fresh lemon juice to taste
  • Celtic sea salt to taste

Directions

  • Place the garlic whole in the oven on about 400 for about 30 minutes until soft and roasted.
  • In a saucepan saute onions and scallions with a pinch of celtic sea salt to bring out the sweetness until translucent.
  • Add in spinach, celery, zucchini and parsley and cook for about 5 minutes.
  • Add in stock and squeeze in roasted garlic pulp and bring to the boil.
  • Simmer for about 20 minutes until the veggies are cooked through.
  • Allow to cool slightly and then puree in the blender with the cashews and return to the stove to warm and serve.
  • Serve sprinkled with parsley and a grain ball. YUM!

Notes

The best thing about this soup? It takes less than half an hour from chopping board to table; and is dead easy. Unlike starchy soups that need about 30-40 minutes to cook through, this soup only needs about 20 minutes. Just chop up your ingredients, bring to the boil, simmer, blend and serve. I can’t seem to go past using whole roasted garlic in my soups. It just brings a depth of flavor that is hard to beat. I suppose, if you are on a winning blend – just keep spinning. If you want to really “go green”, you can always add in more spinach. But I find this balance of vegetables works well. Once again, I rely on my beloved cashews to cream up this vegan soup. If you have a high-speed blender such as a Vitamix, you will get a soup that is velvety and smooth. Don’t worry if you don’t have one. You will still get a beautiful tasting result. It just won’t be as smooth. You might have some pieces of cashew. But I don’t mind that rustic touch. If you want to make this soup nut-free, stir in a 1/4 cup of rolled oats during cooking – it blends up really well.

Website Credit: http://healthyblenderrecipes.com/recipes/vegan_cream_of_spinach_soup/

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