Raw Cream of Spinach SoupMake on Fresco
Raw Soup? Isn’t that just a green smoothie? NOPE. Seriously, if you are not into raw food, at least give this one a whirl and worst case scenario if you can't do a cold soup, use it as a salad dressing. It is DIVINE...if I say so myself (oh, and don't scrimp on the blending. It is completely necessary). I am all about the flavour and texture when it comes to something I am swallowing, and I have gagged on some ‘drinks’ from a thermomix before now...but this soup is silky, smooth and completely amazing. But don’t take my word for it. Start your engines....
(And a bit of good news, this recipe appears in Souperbowl the ebook, free to Insider Club members.) It also appears in Souperbowl the actual book.
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- 400 Grams fresh carrot juice (pulp free)
- 2 cups baby spinach leaves
- 1 medium avocado, pitted and peeled
- 100 Grams Extra Virgin Olive Oil (EVOO) BUY
- 1 Handful rocket leaves
- 1 Handful fresh coriander or cilantro leaves and stalks
- 65 Grams Tamari or Nama Shoyu (unpasteurised soy sauce)
- 2 eschalots
- 2 spring onions
- 2 garlic cloves
- 2 Tablespoons dry white wine
- 1 lime, juice only
- 1 small chilli (optional)
- 2 medjool dates, pitted
- 5cm Pieces fresh ginger peeled
- 1 Handful fresh mint
Place all ingredients into Thermomix bowl and blend 2 min/speed 8.
Scrape down sides of bowl and repeat 1 min/speed 8.
Chill for at least an hour prior to serving garnished with chopped mint leaves.
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