Vegan Cream of Spinach Soup by Tess Masters
The best thing about this soup from The Blender Girl is that it takes less than half an hour from chopping board to table; and is dead easy.
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Cooking tools:
- Blender
- Pepper mill
- Oven
- Stove
- Saucepan
- Baking sheet
- Aluminum foil
- Chef's knife
- Cutting board
- Measuring cup
- Measuring spoon
- Spoon
Ingredients
- 4 cups broth using Massel Concentrated Liquid Stock
- vegetable flavor
- 1 head of garlic
- 1 tablespoon olive oil
- ¼ cup green onions (mostly white sections) finely chopped
- 1 cup red onion sliced
- ¼ cup celery diced
- 1 cup zucchini diced
- ¼ cup flat-leaf parsley finely chopped
- 2 cups firmly packed baby spinach
- ¼ cup raw almonds blanched and slivered OR ¼ cup raw cashews soaked
- Freshly ground black pepper to taste
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