Cream of Cashew Spinach Soup

10 45 296
Ingredients Minutes Calories
Prep Cook Servings
15 min 30 min 8
Cream of Cashew Spinach Soup
Health Highlights


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.

Nutrition Facts

Per Portion

Calories 296
Calories from fat 166
Calories from saturated fat 29.4
Total Fat 18.4 g
Saturated Fat 3.3 g
Trans Fat 0.0 g
Polyunsaturated Fat 3.0 g
Monounsaturated Fat 10.6 g
Cholesterol 0
Sodium 989 mg
Potassium 938 mg
Total Carbohydrate 21.4 g
Dietary Fiber 6.0 g
Sugars 4.6 g
Protein 14.3 g

Dietary servings

Per Portion

Meat Alternative 1.1
Vegetables 2.6

Energy sources