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Raw Spinach Cream Soup

Healthy and nourishing spinach soup with a creamy texture, dirzzled with a bit of raw cream on top
Prep Time 10 mins
Course Soup
Servings 2 servings


  • High-speed blender


  • 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.


  • 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.