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INGREDIENTS

• head garlic
• 1 tablespoon olive oil
• 1/4 cup (20g) finely chopped green onions (mostly the white part)
• 1 cup (100g) sliced red onion
• 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

HOW-TO

1. Preheat the oven to 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 pepper and serve.
8. Serves 6 as a starter, 4 as a main.