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
- Preheat the oven to 180 ̊C
- 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.
- 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.
- 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.
- Remove the saucepan from the heat and allow the soup to cool somewhat. Stir in the nuts.
- Pour the soup into your blender in batches and puree on high for 1 to 2 minutes, until smooth and creamy.
- Return the soup to the saucepan and warm over medium-low heat. Season to taste with pepper and serve.
- Serves 6 as a starter, 4 as a main.
Looks like a lovely and cleansing
Thanks and yes it is a real boost too 🙂
Yum
Yummy and healthy 😉