• 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.