Vegan Cream of Spinach Soup

READY IN: 25mins
SERVES: 4-6
UNITS: US

INGREDIENTS

Nutrition
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DIRECTIONS

  • 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!
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