Quick Creamy Spinach Soup

[dakinimind]

One of my staple meals; warm, filling and nutrient dense! By freezing the soaked cashews ahead of time, this soup takes about 10 minutes to make. This is a variation of a recipe from Renee Underkoffler:

2 cups of cashew nut milk (recipe below)
3 cups of fresh, organic baby spinach leaves, whole
1 t lemon zest (fresh grated lemon rind)
1 T fresh lemon juice
2 T (heaping) yellow or white miso
1/2 garlic clove
3 T chopped red onion
Pepper to taste

Cashew Nut Milk:
1 cups soaked cashews
2 cups of water

I soak cashews, portion them into 1 cup quantities and freeze them in baggies. When I make the soup, I put the cashews into the Vitamix still frozen and add 2 cups of warm water. I blend until the milk is warm, about 4 minutes. Using the frozen method, there is no need to strain the nut milk. The cashews blend into a creamy consistency on their own.

After making nut milk, added all ingredients into the Vitamix and blend until liquefied and warm. If desired, garnish with pinenuts and serve immediately.

Be careful with salt in this soup! The miso is extremely salty. I've never added additional salt.

The soup keeps for 2 days. It tastes much better when fresh, but also good a day later if the chill is taken off by slightly heating it.

[rawstrength]

This recipe sounds delicious.
Please do not microwave your food, as it is unnatural and unhealthful. To take the chill off, take the food out of the fridge 30 min. before serving, OR warm it gently on top of the stove.
I will report back with a review of the recipe as soon as I make it :) I have some baby spinach in my garden that needs to be thinned.
I will probably use sesame seed milk instead of the cashew milk because truly raw cashews are outside of my budget right now.

[dakinimind]

This recipe sounds delicious.
Please do not microwave your food, as it is unnatural and unhealthful. To take the chill off, take the food out of the fridge 30 min. before serving, OR warm it gently on top of the stove.
I will report back with a review of the recipe as soon as I make it :) I have some baby spinach in my garden that needs to be thinned.
I will probably use sesame seed milk instead of the cashew milk because truly raw cashews are outside of my budget right now.

Thanks for the tip on the microwave! My guess is that the sesame milk will make the soup bitter. If you have to substitute, I would use almond milk. This is one of those recipes that doesn't hold up well to substitutions.

[spicyfull]

Sounds RAWonderful........Thanks for Sharing.

[Eva]

Hey -- Thanks for sharing... If you don't mind me asking -- where do you find raw miso? Is it online somewhere? I don't have a health food store where I live anymore, and I'm on an island! :eek: That's all I need to make this!

[dakinimind]

I get mine from Whole Foods Market

[rawstrength]

I don't want my soup to be bitter, so I guess I'll wait until I get some more cashews.

Eva - if you absolutely can't get the raw miso, thena spoonful of nama shoyu or Bragg's is a good substitute. Raw miso has to be kept refridgerated, so it might be hard to get through the internet.

[buffalogal]

Have you made nut mylk this way with other nuts? (Freezing them after soaking them.) I've never made nut mylk, but this seems so simple! I'm gonna try it! Thanks for the tip!

[dakinimind]

I've made it with frozen almonds, but I still had to strain it. I did, however, notice that the frozen almonds produced a much thicker milk.