Cream of Spinach Soup

Recipe type: Dinner
Serves: 2
  • 2 cups raw organic fresh spinach
  • 1 cup organic zucchini (about 1 zucchini)
  • 1 cup chopped red onions (about 1 medium onion)
  • ¼ cup scallions/green onions (about 6)
  • ¼ cup flat leaf parsley (a handful)
  • ¼ cup celery (1 large stalk)
  • 4 cups strong vegetable broth
  • 1 whole roasted garlic bulb
  • ¼ to ½ cup raw cashews (or raw blanched almonds)
  • Dash of fresh lemon juice to taste
  • Celtic sea salt to taste
  1. Place the garlic whole in the oven on about 400°F for about 30 minutes until soft and roasted.
  2. In a saucepan saute onions and scallions, with a pinch of Celtic sea salt to bring out the sweetness, until translucent.
  3. Add in spinach, celery, zucchini, and parsley and cook for about 5 minutes. Add in stock, squeeze in roasted garlic pulp, and bring to a boil. Simmer for about 20 minutes until the veggies are cooked through.
  4. Allow to cool slightly and then puree in the blender (such as a Vitamix) with the cashews and return to the stove to warm and serve.
  5. Serve sprinkled with parsley.