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Spinach Bisque Soup

Posted Jul 22 2008 8:18pm

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Yesterday while shopping in my favorite area of the grocery store – the produce section – among the fresh fruits and vegetables I placed in the shopping cart, I couldn’t resist loading up on spinach. It was as if the leafy greens were calling out to me. Maybe it was my eyes seeing what my body needs and desires – more and more greens.

It didn’t take me long to figure out what I would do with some of the spinach. I wanted a fresh chilled soup and thought of a simple recipe to satisfy my craving.

This bisque style soup is so perfect for this time of year that I can’t help sharing it with you. All you need is a blender, ideally a high-speed one, to whiz the ingredients together.

The rich shade of green is beautiful and the smooth texture has interest with bits and pieces of spinach. When it makes sense in a recipe, I believe spinach isn’t spinach without some garlic and you’ll taste a hint of it in this creamy bisque style soup.

Spinach Bisque Soup

The flavor of the cashew milk goes well with spinach. Feel free to use whatever type of nut or seed milk you prefer. I had this chilled soup for lunch, it was light and refreshing, yet filling.

5 cups fresh spinach, packed

1 cup filtered water

1/3 cup cashews

1 large garlic clove, peeled and chopped

¼ teaspoon sea salt

¼ teaspoon fresh ground pepper

Thoroughly wash the spinach leaves, if necessary. Measure 5 cups of spinach leaves and place in a bowl. Set aside.

Place the cashews in the blender container and pour the filtered water in, place the lid on top, and blend into a milk-like consistency. Reserve 2 tablespoons of the cashew milk for garnish, if desired. Add half the bowl of spinach to the blender and blend until the spinach and cashew milk is well combined. Add the chopped garlic, sea salt, ground pepper, and the remaining spinach leaves; blend until well mixed.

Pour the bisque soup into a serving container or into individual bowls; chill in the refrigerator until ready to serve. This soup will keep refrigerated up to two days.

Serve chilled or bring to room temperature. Swirled the reserved cashew milk into the soup and sprinkle with a pinch of crushed mixed peppers.

Serves 2 – double this recipe to serve 4

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