My original intent for today’s post was going to be something different. What no soup? Honestly I was going to make a vegetarian pasta dish but then the weather changed and with it so did my mind. I had visions of a spinach soup, I love spinach and eat a spinach salad nearly every night. I couldn’t quite work out the ingredients in my head so I went to a cookbook and instead found this roasted garlic tomato soup. The spinach just wouldn’t leave me alone so I figured I could make a spinach pesto. It worked and I got my favorite greens. I haven’t given up on the spinach soup so keep checking back – it will delish.
Adapted from: The 10 Things You Need To Eat
2 head garlic drizzled with olive oil and roasted
1 small onion chopped
2 tablespoons olive oil
2 bay leaf
1 - 28 oz can chopped tomatoes with juice
4 cups veggie broth
Saute the onion in the olive oil until soft and then add the other ingredients including the roasted garlic but not the spinach pesto. Just press the garlic out of their skins and into the soup. Bring to a boil, lower the heat to simmer and allow to cook about a half an hour. Meanwhile make the spinach pesto. After the soup has finished cooking allow to cool and puree in the food processor or an immersion blender. Put the puree back into the pot, squeeze the garlic and cook until heated through.
I really loved the flavor of this soup but the next time I will either drain the tomatoes and add the juice to make the 4 cups. It seemed a little thin to me and the pesto wouldn’t float. I had to put the pesto on spinach leaves to float. That was okay with me and I think it added some pizzazz to the photo.
6 oz fresh spinach
2 heaping tablespoons of Vegan Parmesan cheese
olive oil handful of pine nuts
sea salt to taste
Toss all ingredients into a food processor and process until smooth and creamy.