Go Back
Print
Recipe Image
Notes
–
+
servings
Smaller
Normal
Larger
Print
Cream of Cashew Spinach Soup
A rich and filling vegan soup made with heart healthy cashews that make this the perfect hearty winter meal!
Course
Soup
Cuisine
Heart Healthy
Prep Time
15
minutes
minutes
Cook Time
30
minutes
minutes
Total Time
45
minutes
minutes
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