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