Creamy greens and mushroom soup

This delicious recipe takes similar to creamed spinach in a soup form. It is flavorful, smooth and creamy.. and best of all, healthy!! No fats or heavy creams here, but it's thick and packed with nutritious flavor that will sure fool you! This recipe was adapted and modified from Robin Robertson's Quick & Easy Vegan Recipes. Robin recommends this soup recipe for CSA (Community Supported Agriculture) members, as they tend to get tons of greens and often don't know what to do with them. This recipe serves 3-4 people. Enjoy!

Ingredients:

1 tablespoon of olive oil
1 small yellow onion OR bunch of green onions
2 cloves of garlic, minced
5 cups of chopped greens of your choice (ie- kale, spinach, chard, etc.)
1-2 cups of chopped mushrooms (optional)
2 cups of vegetable broth
salt and pepper to taste
1 ½ cups of nondairy milk

Directions:

Heat the oil in a large pot over medium heat. Add onion and garlic, and cook, covered for 5 minutes or until softened. Add the mushrooms and cook, covered, until golden, flipping when necessary. Add the greens and stir until they wilt; about 3 minutes or so. Add the broth and salt and pepper to taste and stir. Allow to simmer on medium heat for about 10 minutes.

Remove from heat and blend with an immersion blender. If you don't have one, add the soup to a blender or food processor and process until smooth, and then transfer back to the pot. Stir in the milk and heat until hot and well mixed.

Serve and enjoy!