Soothing Spinach Soup

You won’t believe how creamy this soup is. It is Plant-Based and so healthy, delicious and “creamy” without the cream! Full of fresh spinach,a potato  and a bit of cashew creme ( oh yum) It’s sure to become one of your favorites and simple to make.   
Approx 5 Cups

INGREDIENTS:

• 1/4 cup of cashews
• 1 large onion, diced
• 3 cloves garlic, chopped
• 1-2  russet potatos peeled and  cut into pieces
• 3 bay leaves
• 3-4 cups tightly packed spinach (washed, dried, stems removed) 
• 3-4 cups cups organic vegetable broth

 1 Tbsp of fresh lemon juice
• Sea salt and pepper to taste

TO PREPARE:

1. Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes. Transfer the cashews and their soaking water to a blender and puree until smooth and creamy; this may take several minutes. Set aside.

2. In a soup pot, combine the broth, potato, onion, garlic and bay leaves and bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer until the potato is very tender, about 15 minutes. Add the spinach and 1 cup water. Cover and cook over medium heat until the spinach leaves have wilted, about 5 minutes. Let cool slightly. Remove and discard the bay leaves.

3. Carefully transfer the soup to a blender or food processor, working in batches if necessary (do not overfill the blender), and puree until smooth. (Alternatively, use an immersion blender to puree the soup in the pot until smooth.) Pour the soup back into the pot. Whisk in the cashew cream ( your desired amount) lemon juice, pepper, and salt to taste and bring to a boil. Taste and adjust the seasoning. Serve hot.

 
This soup heats up well so you can enjoy it for a few days!

inspired by: Forks Over Knives

Creamy Butternut Squash Soup

This is an easy to prepare, delicious healthy soup that everyone will love! ~

Serves: 4-6

Ingredients

• 4 cups of Butternut Squash peeled and chopped

• 2 lg carrots diced

• 2 celery stalks

• 1-2 tablespoons extra-virgin olive oil

• Small white onion, diced

• 2 cloves garlic, chopped

• 32 ounces of low-sodium vegetable stock/broth OR use half vegetable stock and half water (about 15 ounces each)

• 2 teaspoons fresh chopped thyme (or more to taste-use dried if you don’t have fresh available)

• 1 tablespoon dried basil ( optional)

• 1/4 can of coconut milk

• 1/2 teaspoon sea-salt (more or less, to taste)

• 1/2 teaspoon cracked black pepper (more or less, to taste)

• 1 tsp toasted pumpkin seeds

To Prepare

• Heat olive oil in a large, heavy bottomed soup pan on medium heat.

• Add onion, garlic, and sauté until translucent. (About 3-5 minutes, make sure not to “burn” onions.)

• Add carrots, squash, and veggie stock.

• Bring to a gentle boil then lower to a simmer.

• Stir occasionally for about 30 minutes.

• Cook until tender

• Add cooked soup carefully in portions to a high speed blender and blend until smooth.

• Add a little water or broth if needed.

• Return to pot and whisk in coconut milk.

• Heat again slowly if needed

• Top with fresh toasted Pumpkin seeds, chopped basil, parsley, or cilantro

Cucumber Avocado Salad

Ingredients

• 2 Avocados cubed (toss with a bit of lemon juice right away to keep from browning)

• Juice from 1/ 2 lemon

• 2 Tbsp. chopped red onion

• 1 seedless English cucumber diced

• ¼ cup of chopped fresh dill (or parsley)

Dressing

• 3 Tbsp. of Olive oil

• 1 Tbsp. of red wine vinegar

• pinch of salt and pepper

• Whisk them together.

• (If you choose an oil free dressing, my Oil Free Dijon is delicious)

To Prepare

• Toss Avocado gently with lemon and then add remaining ingredient.

• Chill in refrigerator for 30 minutes.