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Bits & Bites

~All Is Well~

Spinach Cashew Soup

Jackie Winkler

I wanted to share this wonderful veggie cashew soup, not only for the  health benefits but also for the short time commitment in preparing the recipe. I was able to eat this soup throughout the week and bring it with me to work. I found that the soup is also very good cold, so you do not necessarily need to heat this up!

I hope you enjoy!

2.5 cups of cashews

2 handfuls of kale or spinach

1 cup of carrots

2-3 celery stalks

3 gloves of garlic

1 T unrefined coconut oil

2.5 cups of vegetable or chicken broth

1 cup of cauliflower

1/2-1 onion

1. Chop vegetables (carrots, celery, cauliflower and onion) and garlic

2. melt coconut oil in pan, throw the garlic in and sautee vegetables until tender,

3. In a separate pot, heat broth

4. When vegetables are ready, transfer to pot, bring to a boil.

5. Once broth has gotten to a boil, throw kale or spinach in and stir for a couple of minutes

6. Bring down heat and pour cashews in the mixture, let simmer for 4-5 minutes.

7. If you have a puree stand-still mixture, use to puree the mixture in pot until creamy. Otherwise (what I did..) pour into blender and go to town!