Glorious Ginger, Spinach and Cashew Nut Soup

Hi gang!!! Its been a while since my last recipe blog! Massive apologies but I know you are ALL aware life just gets SUPER busy sometimes!!!! I will be aiming to get on here a lot more as we are coming into Summer in Melbourne and I am slowly dabbling and getting excited by raw dishes!!!!

Anyhow, I made this delicious spinach, ginger and cashew nut soup the other night and it was just divine. It was full of beautiful nutrients and awesome if you are feeling a bit run down. I added allllll the good stuff…..turmeric, ginger, garlic…. YUM!!!

Hope you enjoy! 🙂

STEP 1 – Gather all your ingredients. I used a whole head of home grown (organic baby wooo) spinach, 2 celery sticks, 5 cloves of garlic, a large knob of ginger, 3L of Massels “chicken” stock, 2 cups of raw cashew nuts, 1 leek, salt, pepper and turmeric.

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STEP 2 – Add a dash of either coconut or olive oil (personal choice) to your pot and sauté the leek, crushed garlic cloves, ginger (peeled and chopped up small) and some turmeric and pepper. Will only take a few minutes to become fragrant.

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STEP 3 – Once the above is sautéed, add the chopped up celery pieces and cook for about 5 minutes on low heat. Do not forget to stir.


STEP 4–  Add the spinach leaves to the pot and let cook for another 5 minutes. Then add the 3L of stock to the pot, bring to boil and then let simmer for approx. 30 minutes.


STEP 5 – Add your cashew nuts into a blender with a little water, approx. a cup, and blend until smooth. Once the soup has simmered for 30 minutes add the cashew nut mix and then with a stick blender smooth until all blended and dreamy and creamy.

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Add more garlic, ginger and salt, pepper to taste if required. Hope you enjoy this deliciously healthy and satisfying soup full of goodness.

Until next time eat well, smile and be kind to animals 🙂

Amanda x

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4 Responses to Glorious Ginger, Spinach and Cashew Nut Soup

  1. Lesley says:

    its vegan but your using chicken stock??

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