Cream of Spinach Soup

INGREDIENTS: (We recommend ALL ORGANIC INGREDIENTS)

• 1 head garlic
• 1 tablespoon extra-virgin olive oil
• 1/4 cup (20g) finely chopped green onions (mostly the white part)
• 1 cup (100g) sliced red onion
• 1 teaspoon Celtic sea salt, plus more to taste
• 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
• 2 cups (86g) firmly packed baby spinach
• 1/4 cup (35g) blanched slivered almonds
• Freshly ground black pepper, to taste

DIRECTIONS:

1. Cook garlic in a pan with oil until soft. Set aside.
2. Heat the oil over medium-high heat in a large saucepan. Add the green
   onions, red onion, and 1/4 teaspoon of salt and sauté for 5 minutes, until the
   onions are translucent. Add the celery, zucchini, and parsley and sauté for 5
   minutes more.
3. Stir in the cooked 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.
4. Remove the saucepan from the heat and allow the soup to cool somewhat.
   Stir in the nuts.
5. Pour the soup into your blender in batches, and puree on high for 30 to 60
   seconds until smooth and creamy.
6. Return the soup to the saucepan and warm over medium-low heat. Season
   to taste with salt and pepper and serve.