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.