Vegan cream of spinach soup
(1)
55 min
The best thing about this soup? It takes just over half an hour from chopping board to table; and is very easy. The roasted garlic brings a depth of flavour that is hard to beat. You can make the soup while the garlic is roasting in the oven - then squeeze it in towards the end. If you prefer to have a nut-free soup, add 60g of rolled oats during cooking instead – it blends up really well.
theblendergirl
1 person made this
Ingredients
Serves: 4
- 1 whole garlic bulb
- 1 medium red onion, chopped
- 6 scallions, chopped
- coarse sea salt to taste
- 60g organic fresh spinach leaves
- 1 large stalk celery, chopped
- 1 organic courgette, chopped
- a handful flat leaf parsley, chopped, divided
- 1L vegetable stock
- 60g raw cashews
- dash of fresh lemon juice to taste
Method
Prep:35min ›
Cook:20min ›
Ready in:55min
- Preheat oven to 200 C / Gas 6. Place the whole garlic bulb on a baking tray and roast for about 30 minutes until soft.
- In a saucepan over medium heat, cook chopped onion and scallions with a pinch of sea salt to bring out the sweetness until softened.
- Add spinach, celery, courgette and parsley and cook for about 5 minutes.
- Pour in stock and squeeze in roasted garlic pulp. Bring soup to the boil.
- Simmer for about 20 minutes until the veggies are cooked through.
- Allow the soup to cool slightly, then puree in a blender with the cashews. Return the pureed soup to a pot and heat through. Season to taste with fresh lemon juice and serve with freshly chopped parsley.
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