Recipe-184-Spinach Soup with Evoo Seed Crackers

Recipe-184-Spinach Soup with Evoo Seed Crackers

Recipe-184-Spinach Soup with Evoo Seed Crackers

Tony & Effi Kasandrinos

Servings

2

Prep Time

30 minutes

Cook Time

40 minutes

When the weather turns cold and dreary, nothing is better than a hearty bowl of soup! Our Spinach Soup with Evoo Seed Crackers is sure to hit the spot. Made from simple ingredients like spinach, garlic, parmesan cheese, olive oil and evoo seed crackers – this easy-to-make recipe is jam packed with flavor and nutrition that will satisfy your taste buds as well as give you a boost of energy. Plus, it’s ready in just 30 minutes so you won’t be spending all day cooking! Give this cozy soup a try today; its warm aromas are sure to lift your spirits during these chilly days.

Ingredients

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    • 4 cups spinach
    • 1 onion, yellow, medium, chopped 
    • 1 garlic clove, minced 
    • 2 cups vegetable broth
    • 1 cup heavy cream 

    • 5 tbs olive oil

    • 1 tsp salt

    • 1/4 tsp pepper, black

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    • 1/2 tbs flour
    • 3/4 tbs sunflower seeds
    • 1/2 tbs pumpkin seeds
    • 1 tbs flaxseed, ground
    • 3/4 tbs sesame seeds

    • 1/2 tbs olive oil

    • 1/8 tsp salt

    • 2 tbs water, hot

    Directions

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      1. Preheat the oven to 300°F. In a large mixing bowl combine the almond flour with the sunflower seeds, pumpkin seeds, flaxseed, sesame seeds and salt. Add the hot water and olive oil and mix with your hands to create a dough. Place the dough in between two large pieces of parchment paper and roll out with a rolling pin or a tall glass. Transfer into the prepared pan keeping the bottom piece of parchment paper to make sure it won’t stick to the pan. Bake in the preheated oven for 40 minutes, until golden brown. Turn off the heat and allow to cool down while still in the oven with the door open.

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      1. Heat the olive oil in a deep saucepan and sauté the onion for 5 minutes. Add the garlic and spinach and stir to wilt down for 5 minutes. Season with salt and pepper.

      2. Add the cream and broth and simmer for 15-20 minutes. Process with a stick blender.

      3. Serve the soup hot with the crackers.
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