Raw Cream of Spinach Soup

Serves 6
by Tenina Holder

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, shortly to become Souperbowl the Realbook, so watch this space!!)

Need

  • 400 g fresh carrot juice (pulp free)
  • 2 cups baby spinach leaves
  • 1 medium avocado, pitted and peeled
  • 100 g EVOO
  • Small handful rocket leaves
  • Small handful coriander leaves
  • 65 g Nama Shoyu (unpasteurised soy sauce)
  • 2 eschalots
  • 2 spring onions
  • 2 cloves garlic
  • 2 tbsp dry white wine
  • Juice 1 lime
  • 1 small chilli (optional)
  • 2 medjool dates
  • 5cm piece fresh ginger, peeled
  • Few chopped mint leaves to garnish

Do

1  

Place all ingredients into TM bowl and blend 2 min/speed 8.

2  

Scrape down sides of bowl and repeat 1 min/speed 8.

3  

Chill for at least an hour prior to serving garnished with chopped mint leaves.

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