Vegan Cream of Spinach Soup

Total Time
25mins
Prep
5 mins
Cook
20 mins

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.

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Ingredients

Nutrition

Directions

  1. Place the garlic whole in the oven on about 400 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.
  4. Add in stock and squeeze in roasted garlic pulp and bring to the boil.
  5. Simmer for about 20 minutes until the veggies are cooked through.
  6. Allow to cool slightly and then puree in the blender with the cashews and
  7. return to the stove to warm and serve.
  8. Serve sprinkled with parsley and a grain ball. YUM!