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February 10, 2010

Spinach Cream Soup

YUmmmm! the previous spinach soup just didn't really do it for me. I missed the richness of cream. This recipe is easier to make than the last, and W and I both really liked it a lot! Because of the creamy texture, I didn't mind that it wasn't hot at all. Thumbs up!

If you prefer to avoid nuts, then I recommend the previous Spinach Soup posted.
     
                


Spinach Cream Soup
Inspired by Raw Epicurean
(Serves 2)
Ingredients:
1/3  cup  cashews
1 cup  filtered water
5  cups fresh spinach, packed
1 basil leaf
1/2l garlic clove, crushed
sea salt and fresh ground pepper, to taste
1/4 cucumber chopped
handful of cherry tomatoes, sliced thin

Directions:
  1. Thoroughly wash the spinach leaves and set aside.
  2. Blend cashews and filtered water in blender until a creamy consistency. (Use a spatula to scrape down sides and continue to mix).
  3. Gradually add spinach to milk and blend.
  4. Add garlic, basil, sea salt, ground pepper and blend until well mixed.
  5. Chill or serve immediately. Garnish with chopped cucumbers, tomato, a small leaf of spinach and freshly cracked pepper.

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