Template in use

Spinach Cucumber Soup   icoHSB

Yield: 5-6 cups

Ingredients

Directions

In an high-speed blender (Vitamix or similar) place all ingredients (liquid first) with 1/2 of the spinach leaves. Blend until smooth then add the remaining spinach leaves.


Notes

This recipe can be varied in many ways -- add chopped red peppers or garlic, 1 cup cashews soaked in 1 cup water could be added (instead of Almond Milk) to make it creamier. Avocado could also be used to replace the almond milk or cashew mixture.

Almond Milk -- when initially making almond milk, remember not to add vanilla, cinnamon or dates to sweeten it (like you might do for a breakfast milk). This is a soup base so it should not be sweetened. For complete directions, see my Almond Milk recipe.

I heat this soup a little on the stove. You can use a thermometer to keep the heat below 118° so it will still be raw, or just stick your finger in it as it warms up. You'll know when it's getting above a comfortable temperature.

Ideas for Garnish

Small diced red peppers

Small diced green onions

Seasoned seeds.



previous: Spicy Red Pepper Squash Soup            next: Thai Inspired Squash Soup

Ellie
(We adore Ellie DeSilva's fruit icons!)

Raw Fruits and Vegetables

find us on Facebook find us on Pinterest find us on Instagram We invite you to connect with us and share your kitchen adventures. Please like Rawsome Creations on Facebook or follow @Rawsome_Creations on Instagram for contests, ideas, and updates. Just use #MoreThanaNUTMILKBAG on Instagram and @Rawsome_Creations will follow you and re-post. Get pinning with Rawsome Creations' boards on Pinterest.



site copyright 2009-2017 © Rawsome Creations
updated 12 June 2017 : m