Cold Spinach Soup

Ingredients:

1–3 cups vegetable stock or water

1½ cups pine nuts, lightly toasted, chopped

2 small shallots, minced

7 cups fresh baby spinach, chopped

2 celery stalks, chopped in 1-inch pieces  

1 yellow pepper, chopped in 1-inch pieces  

1½ pounds cucumbers (peeled if the skin is tough), chopped in 1-inch pieces  

½ cup fresh parsley, chopped

1 cup basil leaves, chopped

5 tablespoons apple cider vinegar

1 cup extra virgin olive oil 

1 cup full-fat or strained yogurt 

1 tablespoon maple syrup or honey 

Directions:

Put one cup of the stock or water in a blender, then add the pine nuts, shallots, spinach, celery, pepper, and cucumbers. Blend until smooth. Add the remaining ingredients and add more liquid if needed. Allow to chill at least 4 hours.