Updated: Mar 1, 2021
Go green! This beautiful spinach soup only actually has a handful of spinach in it. If you don't think you like spinach, try this.
Ingredients • 1⁄4 cup raw cashews • 2 cups low-sodium vegetable stock • 1 med russet potato, scrubbed clean and cut into large dice • 2 cups leeks, white and light green parts, chopped • 3 cloves garlic, minced • 1⁄4 tsp dried thyme • 3 or 4 bay leaves • 1 bunch spinach, washed and stems trimmed • 2 tbsp fresh lemon juice • 1⁄4 tsp freshly ground black pepper • sea salt, to taste
Description Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30-60 minutes to soften. Strain the cashews and transfer the cashews and 1 cup water to a blender and puree until smooth and creamy. Set aside. In a soup pot, combine the stock, potato, leeks, garlic, thyme, and bay leaves and bring to a boil over high heat. Reduce the heat to low-medium heat, cover the pot, and simmer until the potato is very tender, about 15 minutes. Add spinach & 1 cup of water or vegetable stock. Cover and cook over low heat until spinach leaves have wilted, about 5 minutes. (add more stock or water for a thinner consistency. Remove and discard the bay leaves. Use an immersion blender to puree soup to your untl smooth and creamy.