Featured Recipe: Cream of Cashew Spinach Soup (Dairy Free, Vegan)

 

Featured Recipe: Cream of Cashew Spinach Soup (Dairy Free, Vegan)
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5 from 2 votes

Cream of Cashew Spinach Soup

A rich and filling vegan soup made with heart healthy cashews that make this the perfect hearty winter meal!
Prep Time15 minutes
Cook Time30 minutes
Total Time45 minutes
Course: Soup
Cuisine: Heart Healthy
Servings: 8 Servings

Ingredients

  • 2 Packs “Classic Salads” Organic Baby Spinach 283g X 2
  • 1 Large Organic Onion Diced
  • 4 Cloves Organic Garlic Minced
  • 3 Large Organic Carrots Diced
  • 2 tbsp Apple Cider Vinegar
  • 2 Cups Organic Cashews
  • 0.5 Cup Nutritional Yeast
  • 4 Cups Water
  • Sea Salt to Taste
  • 2 tbsp Olive Oil

Instructions

  • Directions:
  • Pre-heat a soup pot with olive oil and cook the onions, garlic and carrots over medium heat until onions are translucent.
  • Add the spinach and sauté until it’s fully wilted.
  • In a blender, combine cashews, water, vinegar, nutritional yeast and sea salt until smooth and creamy. Set aside ¼ Cup.
  • Add the cashew cream to the soup pot and bring to a boil.
  • Simmer over medium low heat for 5-10 minutes and puree using a classic blender (in batcheor an emersion blender straight into the pot.
  • Enjoy with a drizzle of cashew cream on top that you have previously set aside.

Notes

Each Serving Contains:
239 calories; 11 g protein; 15 g total fat (0 g trans fat); 17 g total carbohydrates (5 g of sugar); 124 mg sodium