Raw Vegan Cream of Spinach Soup

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Recipe by Katherine Kyle

You can make this raw vegan Cream of Spinach Soup recipe straight from your blender. All the nutrients are preserved and it is a meal replacement soup so it will keep you going until your next meal.

Ingredients

  • 2 Cups Non Dairy Milk (oat, rice, soya, almond, hemp, coconut drink or raw nut or seed milk)
  • 1 Cup Spinach, tightly packed or 2 cups loosely packed. (Or any other mild greens)
  • 20 Mint leaves
  • 1 Cup link Oats Or one cup of Quinoa
  • 1 Apple
  • 1 Avocado
  • Juice of 1 Lime
  • ¼ teaspoon Salt (optional)

Instructions

  1. Blend the ingredients in the order listed.
  2. Blend the greens and liquid first and then blend the rest of the ingredients.
  3. This creates more space in your blender.
  4. Add more water if required to thin it out.
  5. Substitute any of the ingredients for whatever you already have.
  6. If your smoothie is too warm, you can cool it down in the fridge or freeze some of your ingredients before blending.

Nutrition

  • Serving Size: 550 ml/20 oz /1 pint
  • Calories: 433
  • Sugar: 18g
  • Sodium: 261mg
  • Fat: 20g
  • Saturated Fat: 3g
  • Carbohydrates: 59g
  • Fiber: 15g
  • Protein: 10g

Suitable for Special Diets: Gluten free (Use GF Oats or Quinoa), raw (Use raw oats/quinoa), vegetarian, vegan, dairy free, egg free, sugar free, wheat free, soya free (don’t use soya milk), salt free, nut free (replace nuts with any plain seeds)



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