Vegan Cream of Spinach Soup with Cashews
Exotic soup recipe with spinach, carrots, bell peppers, apples, zucchini, celery, onions, roasted garlic and cashews. This soup is garnished with roasted pumpkin seeds, cashews, cinnamon or fresh parsley.
Ingredients
- 9 oz. raw fresh spinach
- 1 cup sliced zucchini about 1 zucchini
- 1 cup onions chopped, about 1 medium onion
- 1/4 cup green onions chopped
- 1/4 cup flat leaf parsley a handful or 1 tbsp. dried parsley
- 2-3 tbsp. olive oil
- 1/4 cup celery 1 large stalk
- 4 cups strong vegetable broth
- 1 whole bulb garlic roasted
- 1/4-1/2 cup cashews salted and roasted
- dash fresh lemon juice to taste
- Himalayan pink sea salt to taste
- 1/2 tsp. pepper or more to taste
- 1 large red bell pepper diced
- 2 large gala apples cored and diced (leave peel on)
- 1 cup carrots sliced or carrot chips
- 1 leek green top removed, diced or sliced
- 1/2 tsp. marjoram
- 1/2 tsp. thyme
- 1 tsp. cinnamon
- 1/2 tsp. cumin
- 1/8 tsp. ginger
- 1/8 tsp. nutmeg
Instructions
- Cut the top of the garlic and place it whole in the oven or toaster oven at 350 for about 30 minutes until soft and roasted.
- In a saucepan sauté onions, leeks and green onions with Himalayan sea salt until translucent.
- Add in celery, zucchini, apples, carrots, bell peppers and cook for about 5-10 minutes.
- Add in spinach, seasonings and vegetable stock and bring to a boil.
- Simmer for about 20 minutes until the veggies are cooked through.
- Add cashews, lemon juice and roasted garlic.
- Cook 5 minutes more.
- Allow to cool slightly and then puree with an immersion blender until smooth and creamy.
- Serve sprinkled with your choice of cinnamon, parsley, cashews, and toasted pumpkin seeds.
Notes
NOTE: Preparation time does not include time required to roast garlic.
NOTE: The cashews are what make this soup creamy without having to use dairy!
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