This is a wonderful soup for a cold Winter's day, enjoy it with your favorite gluten-free crackers!

Serves 4

Creamy Vegan Lavender Spinach Soup (gluten-free)Ingredients:

  • 1 Tbsp. Earth Balance Vegan Buttery Spread
  • 1 large sweet white onion, diced
  • 2 cups fresh baby spinach
  • 2 large zucchini, diced
  • 2 tsp. fresh mint, finely chopped
  • 1/3 tsp. orange zest
  • 1/2 cup quinoa, cooked
  • 4 cups green tea, brewed
  • 1/4 tsp. sea salt
  • 1/4 tsp. black pepper
  • 1 ripe avocado, peeled, cored and diced
  • 1/8 tsp. curry powder
  • 1/8 tsp. dried lavender
  • 12 macadamia nuts, crushed

Directions:

  1. In a large saucepan over medium-high heat, melt butter.  Add onion, spinach and zucchini; cook until onions are translucent, approximately 5 minutes.  Add mint, orange zest and quinoa; cook for another minute.
  2. Add green tea; reduce heat to medium.  Cover and cook for 20 minutes or until quinoa is tender.  Add sea salt, pepper, avocado, curry powder and dried lavender.
  3. Add spinach and green tea mixture with macadamia nuts in a food processor.  Puree until smooth; serve immediately.
  4. Enjoy!
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