Dairy-Free Creamy Green Soup

There’s something about a warm soup when the weather starts to cool off. This creamy soup has all the flavor without any dairy, which is great news for those of you who either avoid dairy or can’t digest dairy, like myself. What I love about this soup is that it’s incredibly versatile and can be served for dinner any night of the week. I used almond milk to add creaminess without the dairy in this recipe so make sure you’re purchasing unsweetened almond milk because regular almond milk has added sugar in it and it will be too sweet for a meal!

This soup has a silky consistency that’s cozy and delicious for a chilly evening and can easily be served for lunch the next day at work. I suggest transferring any leftover soup to a thermos or a ball jar for easy transporting to your desk (and don’t forget a spoon)!

One of my favorite ways to use pureed soup that’s leftover in my fridge is to serve it over roasted vegetables the next night for dinner. This is a great way for you to add flavor to your meal without feeling like you have to create another sauce or add an inflammatory processed marinade or dressing that’s often filled with vegetable oil and table salt, both of which are highly inflammatory! If you’re interested in trying this, all you need to do is heat up the soup for a few minutes on the stovetop until it’s warm, then pour it over your choice of roasted vegetables when they come out of the oven. To roast the vegetables, such as carrots and cauliflower, you can cut them into 1 inch pieces, place them on a rimmed baking sheet, drizzle them with 1 tablespoon of extra-virgin olive oil and sprinkle them with sea salt and pepper. Then, roast the veggies for about 40 minutes at 400 degrees F or until the veggies are tender. Remove the vegetables from the oven and add the heated green soup (sauce) and poof, you’ve got yourself a meal. Add a handful of chopped walnuts for some protein and you’re all set. Easy peasy. See how quick it can be to make a full meal that’s hearty and healthy? While the veggies are roasting, you can get things done around your home so it’s a win-win situation!

With the holidays approaching, this soup is an easy Thanksgiving appetizer that looks beautiful in tiny shooter cups that guests can enjoy before the main meal or a side dish like a salad with roasted vegetables. You can top the little shooter cups with finely chopped fresh herbs or flaky sea salt for a beautiful presentation.

No matter how you serve this soup, which doubles nicely as a sauce (as noted above), I think you’ll really enjoy it.

Serves 2-4

Ingredients

• 1 Tbsp extra-virgin olive oil

• 1 large white onion, peeled and diced

• 1 large clove garlic, minced

• ½ tsp sea salt, plus more to taste

• 4 cups vegetable broth

• 5 cups packed baby spinach

• 1 head celery, finely chopped

• 2 large zucchini, diced

• 1 cup unsweetened almond milk

• Freshly ground pepper, to taste

Directions

1. Heat the oil in a large pot over medium heat. Add the onion and sauté for 5 minutes or until it’s soft and translucent. Add the garlic and cook for another 30 seconds. Add the salt and broth; bring to a boil then reduce to a simmer for 10 minutes. Add the spinach, celery and zucchini then simmer for another 7 minutes or until all the vegetables are tender. Remove from the heat and set aside for 5 minutes.

2. Transfer the soup to a blender, in batches, and puree. Add the almond milk and pepper, to taste. Pour the soup into serving bowls and serve warm.

3. Store leftovers in a sealed container in the refrigerator for up to 2 days.

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