CREAM OF SPINACH SOUP
Recipe type: Dinner
Serves: 2
Ingredients
- 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
Instructions
- Place the garlic whole in the oven on about 400°F 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, squeeze in roasted garlic pulp, and bring to a boil. Simmer for about 20 minutes until the veggies are cooked through.
- 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.
- Serve sprinkled with parsley.