Despite the fact that this soup looked very similar to pond scum, it was really very tasty and as an added bonus, very healthy.
Not one for the kids if they don’t like green stuff.
1 whole garlic bulb
2 cups fresh spinach, washed
1 cup zucchini, roughly chopped
1 cup chopped red onion, diced
¼ cup spring onions, sliced
¼ cup parsley, chopped
¼ cup celery, roughly chopped
4 cups vegetable stock
¼ cup raw cashews, crushed
dash of fresh lemon juice, salt and pepper to taste
Sour cream to garnish
Roast the garlic whole in the oven on 200°C for 30 minutes until soft. Set aside to cool.
In a large saucepan, saute onions and spring onions with a pinch of salt, until translucent.
Add in spinach, celery, zucchini and parsley and cook for 5 minutes.
Add in stock and squeeze in roasted garlic pulp and bring to the boil.
Simmer for 20 minutes or until all the vegetables are cooked through.
Allow to cool slightly and then puree with a stick blender. Stir in crushed cashews and return to the stove to warm and serve. Season to taste.
Serve with a dollop of sour cream and crusty bread.