Been thinking about this soup all day, came in a dream yesterday.Finally got around to making it and it’s so creamy and delicious with subtle flavours.
2 leeks</br> 2 garlic cloves</br> 1 celery stalk</br> 2 small zucchini</br> 2 cups of spinach</br> 1/2 bunch of flat-leaf parsley</br> piece of ginger</br> 1/2 cup of cashews</br> 1 lemon juiced</br> 1 tbls of white miso
Sauté the sliced leek in a medium sized pot. Season to taste with pink salt. Add the garlic and cook for a minute until fragrant. Add the celery, zuchinni, spinach, parsley and ginger. Barely cover with water. When it’s about to boil turn off the heat and cover. Let it sit until the spinach leaves have wilted.</br> Transfer the mixture to a blender, add the cashews, lemon juice and a couple more parsley leaves. Blend on high until smooth and creamy. Add the miso and blend again. taste and adjust seasonings if needed.</br> Serve topped with coconut cream and hemp seeds.
May 10, 2016
Soup & Salads