I-Dream-Of-Spinach Soup

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

Well, the weather has turned! Today I had a scarf and jacket on. I can’t say I was disappointed this week, as I needed to cook up some soup! My friend Shez has just had an operation and is resting at home; and Bethy just had her third baby boy! I was inspired to cook for my friends laying in bed; and what better comfort food than a beautiful bowl of vegan soup. I couldn’t pass over this fantastic velvety spinach soup which is just simply scrumptious.

I cooked this soup for a lunch and lecture at Dr Elaine Carter’s office and received rave reviews from people that “didn’t know they liked spinach”! I had originally planned to serve a vegan lemon asparagus soup, but there were people on the guest list that could not eat red skinned potatoes. So, I whipped this up and hit the jackpot! For those of you following the Body Ecology Diet and looking for delicious body ecology recipes this soup is a star! Just make sure you use raw blanched almonds to cream instead of the raw cashews.

The best thing about this soup is that 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 flavor that is hard to beat. I suppose, if you are on a winning blend, just keep spinning!

Once again, I rely on my beloved cashews to cream up this blend. If you have a high speed blender, you'll get a soup that is so velvety and smooth, you will fool even the most devout cream dreamer. Don’t worry if you don’t have a high-speed blender. You will still get a beautiful tasting soup. It just won’t be as smooth. You might have some pieces of cashew in the blend. But I don’t mind that rustic touch. If you want to make this soup nut free, stir in a 1/4 cup of rolled oats during cooking – it blends up really well. Once again, for those of you following the Body Ecology Diet, use raw blanched almonds instead. I will post more body ecology recipes soon.

Feel free to add more salt to this soup than I have specified. I do. I have left the basic recipe relatively salt free to allow everyone to create their perfect blend. You know my penchant for salt! Embrace the blend and taste approach, and you will be on your way to a winning blend.

If you want this soup to taste exactly like mine, the vegetable stock/broth that you use is important. Not all stocks were created equal. They really do vary in quality and taste. I always use Massel vegetable stock, which I believe is superior in quality and flavor. Massel stocks are vegan, gluten free, lactose free, kosher and free of MSG. When I don't make my own home made stock (I really do need to post that recipe) I always use Massel stocks. I actually prefer to use the stock cubes so I can control the strength. I use 1 stock cube for every 2 cups of filtered water.

You won’t be disappointed – even if you thought you didn’t like spinach!

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I-Dream-Of-Spinach Soup

I-Dream-Of-Spinach Soup

  • 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.

Serves 6 as a starter, 4 as a main.

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