Vegan Cream of Spinach Soup - 28.9g Carbs, 4.1g Fiber, 5.9g Sugar
{Changes made to make a bit healthier. Substituted: low sodium vegetable broth. Take care, Gloria}
By: The Blender Girl on Apr 25th 2010
I was inspired to cook for my friends laying in bed; and what better comfort food than a beautiful bowl of vegan soup. I couldn't pass over this fantastic velvety vegan cream of spinach soup which is just simply scrumptious.
2 cups raw organic fresh spinach
1 cup organic zucchini (about 1 zucchini)
1 cup chopped red onions (about 1 medium onion)
1/4 cup green onions, scallions (about 6)
1/4 cup flat leaf parsley (a handful)
1/4 cup celery (1 large stalk)
4 cups low sodium vegetable broth
1 garlic bulb, whole roasted
1/4 – 1/2 cup raw cashews, 1/4 to 1/2 cup – 1/2 cup used for nutrition
Dash fresh lemon juice, to taste
Celtic sea salt, to taste
Place the garlic whole in the oven on about 400 for about 30 minutes until soft and roasted.
In a saucepan: saute onions and scallions with a pinch of celtic sea salt to bring out the sweetness until translucent.
Add in spinach, celery, zucchini and parsley and cook for about 5 minutes. Add in stock and squeeze in roasted garlic pulp and bring to the boil. Simmer for about 20 minutes until the veggies are cooked through.
Allow to cool slightly and then puree in the blender, (I like to use my Vitamix) with the cashews and return to the stove to warm and serve. Serve sprinkled with parsley. YUM!
Servings: 2
Serving Size: 464 g (464 g = 16.36 oz // 16.36 oz = 2.04 cups)
Nutrition per Serving: 282 Calories, 146 Calories from Fat, 16.3g Total Fat, 3.2g Saturated Fat, 0g Trans Fat, 0mg Cholesterol, 172mg Sodium, 28.9g Total Carbs, 4.1g Dietary Fiber, 5.9g Sugars, 8g Protein -- Vitamin A 75% - Vitamin C 59% - Calcium 9% - Iron 22%
Nutrition Grade: A-
Good points: No cholesterol - High in magnesium - Very high in vitamin A - Very high in vitamin C
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