Cream of Spinach



In a large saucepan over medium to high heat, sauté onions and spring onions in the apple juice and oil for 5 minutes, stirring frequently. Add the spinach, parsley and celery and cook for 5 minutes, stirring occasionally. Add the broth, oats, salt, thyme and pepper and bring to a boil, then lower the heat to medium. Cover and simmer for 20 minutes.

Remove from the heat. Allow to cool for 10 minutes before pureeing in a blender until thick and smooth.



  • 1 C onion, minced
  • 1/4 C spring onions, chopped
  • 1/4 C apple juice
  • 2 tsp olive oil
  • 2 C spinach, chopped
  • 1/4 C fresh parsley, chopped
  • 1/4 C celery, chopped
  • 4 C vegetable broth
  • 1/3 C rolled oats
  • 1 tsp salt
  • 1/4 tsp dried thyme
  • 1/4 tsp white pepper