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Nourishing and healthy blending of cashews and spinach. Spinach is high in vitamin C, fibers and minerals. It’s something I would certainly always return to because of it’s great nutritional value and because it’s raw and refreshing. It resembles homemade creamy spinach sauce that we usually ate at Sunday family gatherings as children with baked potatoes.
Baby spinach develops a lovely mild taste in combination with cashew cream and garlic in this soup. Sprinkled with some chopped bell pepper on top looks interesting when served.
In the summer period I would often make it in the morning with all the ingredients just except the garlic, and bring it in a thermos bottle as a morning drink to early morning classes instead of coffee.
Healthy Spinach Cream Soup
Healthy and nourishing spinach soup with a creamy texture, dirzzled with a bit of cream on top
Equipment
- High-speed blender
Ingredients
- 186 gr of raw young spinach leaves;
- 1.3 ml. of water;
- 2/3 of tsp. of salt;
- 1 large clove of garlic;
- 6 tbsp. of raw cashew cream (handful of soaked cashews mixed with a bit of water into a smoth cream in a high-speed blender, use 4 tbsp. of this cream to mix into the soup and some to drizzle on top of it);
- 22 gr. of grinded flax seeds;
- 76 gr. of raw cashews (they should be soaked in water for 30 min);
- 2 tbsp. of tahini.
- ground nutmeg, on top of knife;
- turmeric, on top of knife.
To sprinkle and arrange on top of soup:
- some finely chopped bell pepper;
- a couple of tbsp. of raw cashew cream (use some of premade cream mixture that is mentioned in the section above);
- some chilli flakes;
- some freshly ground pepper;
- 8 slices of fresh lemon.
Instructions
- Put all ingredients into a high-speed food blender and blend until smooth consistency.
- Pour soup into 2 deep plates.
- Drizzle some raw cashew cream on top of soup.
- Decorate the surface with chopped bell pepper, with a pinch of chilli flakes and a bit of freshly ground pepper.
- Serve fresh.
