Vegan Cream of Spinach Soup
I made it!
2 people made this
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 flavour that is hard to beat.
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
35 min › Cook:
20 min › Ready in:
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! Tip
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.
See it on my blog
The Blender Girl
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