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. 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.
- 473.18 ml raw organic fresh spinach
- 236.59 ml organic zucchini (about 1 zucchini)
- 236.59 ml chopped red onion (about 1 medium onion)
- 59.14 ml scallions (about 6) or 59.14 ml green onion (about 6)
- 59.14 ml flat leaf parsley (a handful)
- 59.14 ml celery (1 large stalk)
- 946.36 ml strong vegetable broth
- 1 roasted garlic, bulb
- 59.14-118.29 ml raw cashews
- 0.25 ml fresh lemon juice, to taste
- celtic sea salt
- 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!