| 10 | 45 | 293 |
| Ingredients | Minutes | Calories |
| Prep | Cook | Servings |
| 15 min | 30 min | 8 |
| 2 bag(s) | Baby spinach |
| 1 large | White onion (diced ) |
| 4 clove(s) | Garlic (minced ) |
| 3 large | Carrots (diced ) |
| 2 tbsp | Apple cider vinegar |
| 2 cup | Cashew nuts, raw |
| 1/2 cup | Nutritional yeast |
| 4 cup | Water |
| 1 tbsp | Sea Salt |
| 2 tbsp | Olive Oil, Extra Virgin |
Pre-heat a soup pot with olive oil and cook the onions, garlic and carrots over medium heat until onions are translucent.
Add the spinach and sauté until it’s fully wilted.
In a blender, combine cashews, water, vinegar, nutritional yeast and sea salt until smooth and creamy. Set aside ¼ cup.
Add the cashew cream to the soup pot and bring to a boil.
Simmer over medium low heat for 5-10 minutes and puree using a classic blender (in batche or an emersion blender straight into the pot.
Enjoy with a drizzle of cashew cream on top that you have previously set aside.
| Meat Alternative | 1.1 |
| Vegetables | 2.6 |
