Directions:
- 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!
Nutrition Facts
| Amount Per 1 Serving | |||
| Calories | 218.09 Kcal (913 kJ) | ||
| Calories from fat | 89.86 Kcal | ||
| % Daily Value* | |||
| Total Fat | 9.98g | 15% | |
|---|---|---|---|
| Cholesterol | 1.64mg | 1% | |
| Sodium | 863.7mg | 36% | |
| Potassium | 671.56mg | 14% | |
| Total Carbs | 27.61g | 9% | |
| Sugars | 5.45g | 22% | |
| Dietary Fiber | 3.59g | 14% | |
| Protein | 8.01g | 16% | |
| Vitamin C | 25.9mg | 43% | |
| Iron | 3.6mg | 20% | |
| Calcium | 61.3mg | 6% | |
| Amount Per 100 g | |||
| Calories | 81.77 Kcal (342 kJ) | ||
| Calories from fat | 33.69 Kcal | ||
| % Daily Value* | |||
| Total Fat | 3.74g | 15% | |
|---|---|---|---|
| Cholesterol | 0.61mg | 1% | |
| Sodium | 323.83mg | 36% | |
| Potassium | 251.79mg | 14% | |
| Total Carbs | 10.35g | 9% | |
| Sugars | 2.04g | 22% | |
| Dietary Fiber | 1.34g | 14% | |
| Protein | 3g | 16% | |
| Vitamin C | 9.7mg | 43% | |
| Iron | 1.4mg | 20% | |
| Calcium | 23mg | 6% | |
* Percent Daily Values are based on a 2000 calorie diet. Your daily values may be higher or lower depending on your calorie needs.
Find out how many calories should you eat.
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