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Cream of Spinach Soup (Dairy-Free)
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Course Soups & Stews
Sensitivity Dairy Free
Servings
Ingredients
Course Soups & Stews
Sensitivity Dairy Free
Servings
Ingredients
Votes: 0
Rating: 0
You:
Rate this recipe!
Instructions
  1. Place the garlic bulb in the oven at 400 degrees F for about 30 minutes until soft and roasted.
  2. Heat a saucepan over medium heat, add olive oil, and saute onions and scallions with a pinch of Celtic sea salt to bring out the sweetness until translucent.
  3. Add in spinach, celery, zucchini, and parsley and cook or about 5 minutes.
  4. Add in stock, salt, and squeeze in roasted garlic pulp and bring to a boil.
  5. Reduce heat and simmer for about 20 minute until the veggies are cooked through.
  6. All to cool slightly and then puree half of the soup in a blender with the cashews until creamy. Return soup to the stove to warm and serve.
  7. Garnish with fresh lemon juice, salt and pepper, and chopped parsley (optional).
Recipe Notes

Recipe adapted from http://balancedplatter.com/six-tips-to-make-delicious-healthy-soups-and-a-20-minute-vegan-cream-of-spinach-soup/, retrieved Feb 2012.

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