I-Dream-Of-Spinach Soup

  • Vegetarian
  • Vegan
  • Dairy Free
    Dairy Free
  • Gluten Free
    Gluten Free
  • Egg Free
    Egg Free
  • Body Ecology
    Body Ecology
  • Soy Free
    Soy Free
  • Blender

This soup has been a staple in my house for years. It's ludicrously easy, absolutely scrumptious, and freezes well. If you want to cut down on prep time, you could skip roasting the garlic, and instead, saute 1 tablespoon minced garlic with the onions and salt at the beginning of the recipe. But, whole roasted garlic does bring an exquisite depth of flavor that's hard to beat.

Like the Creamy Cauliflower soup, blending in 1/4 cup of blanched almonds or raw cashews creams up this blend. For those of you following the Body Ecology Diet, use blanched almonds in place of the cashews, as they're alkaline forming. Be sure to soak the nuts in the cooked soup and blend thoroughly to ensure the smoothest consistency. Resist the urge to add more spinach as it can make your soup watery.

I usually serve this soup with a scoop of cooked grain (quinoa, millet, brown rice), but you may prefer some crusty bread. This creamy greeny seduces even the most devoted of spinach haters. Popeye would be proud.

*If you want your soup to taste exactly like mine, the broth you use is really important. Commercial broths vary dramatically in quality and flavor. I always use Massel products, which are better than any commercial products I've tried anywhere in the world. Massel bouillon cubes, powders, and liquids are vegan, gluten free, lactose free, kosher and have no added MSG. When I don't make homemade broth, I always use Massel. My favorite product are the vegetable bouillon cubes. Dissolve 1 cube into 2 cups of filtered water, and it's perfect every time.

I-Dream-Of-Spinach Soup

I-Dream-Of-Spinach Soup

4 to 6 Serves60 MINS
  • 1 head garlic
  • 1 tablespoon olive oil
  • 1/4 cup (20g) finely chopped green onions (mostly the white part)
  • 1 cup (100g) sliced red onion
  • Celtic sea salt, plus more to taste
  • 1/4 cup (33g) diced celery (about 1 rib)
  • 1 cup (135g) diced zucchini
  • 1/4 cup (12g) finely chopped flat-leaf parsley
  • 4 cups (960ml) vegetable broth (I use Massel)
  • 2 cups (86g) firmly packed baby spinach
  • 1/4 cup (35g) blanched slivered raw almonds or 1/4 cup (35g) raw cashews, soaked
  • freshly ground black pepper
  1. Preheat the oven to 350 ̊F (180 ̊C).
  2. Cut off the top of the head of garlic, wrap the bulb in aluminum foil, and roast it on a baking sheet for 30 to 40 minutes, until tender. Allow the bulb to cool and then squeeze the garlic pulp out of the husks. This should yield 2 tablespoons or more of roasted garlic. Set aside.
  3. Heat the oil over medium-high heat in a large saucepan. Add the green onions, red onion, and 1/4 teaspoon of salt and saute for 5 minutes, until the onions are translucent. Add the celery, zucchini, and parsley and sauté for 5 minutes more.
  4. Stir in the roasted garlic and the vegetable broth. Increase the heat to high and bring just to a boil. Reduce the heat to medium and simmer for 10 minutes. Add the spinach and simmer for 5 minutes more, until the leaves are just tender.
  5. Remove the saucepan from the heat and allow the soup to cool somewhat. Stir in the nuts.
  6. Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
  7. Return the soup to the saucepan and warm over medium-low heat. Season to taste with salt and pepper and serve.

Photo by Anson Smart from The Blender Girl cookbook published 2014 by Ten Speed Press


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