Vegan Cream Of Spinach Soup - cooking recipe

Ingredients

2 cups raw organic fresh spinach
1 cup organic zucchini (about 1 zucchini)
1 cup chopped red onion (about 1 medium onion)
1/4 cup scallions (about 6) or 1/4 cup green onion (about 6)
1/4 cup flat leaf parsley (a handful)
1/4 cup celery (1 large stalk)
4 cups strong vegetable broth
1 roasted garlic, bulb
1/4 - 1/2 cup raw cashews
1 dash fresh lemon juice, to taste
celtic sea salt

Preparation

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 with the cashews and
return to the stove to warm and serve.
Serve sprinkled with parsley and a grain ball. YUM!