Spinach Soup with Cashew Cream

This Spinach Soup with Cashew Cream is the perfect choice for a weeknight dinner when you’re looking for something a little healthier but still filling and flavorful. It’s full of vibrat, leafy greens with the silky texture of cashew cream, combining nourishing earthy flavor with a velvety mouthful. Whether you’re looking for a light meal or a hearty appetizer, this recipe is a fantastic way to incorporate more greens into your diet while enjoying a rich and creamy bowl of goodness. You can customize it to make it vegan, or add different kind of stock.

Health Benefits of Cashew Cream

Cashew cream is a creamy, nutrient-packed substitute that’s becoming a go-to ingredient for those looking to make healthier choices in their diets. Made from blending raw cashews with water, cashew cream is rich in healthy fats, vitamins, and minerals, making it an excellent addition to plant-based meals. But what truly sets cashew cream apart as a healthy alternative is its versatility and impressive nutritional profile.

One of the main benefits of cashew cream is its healthy fat content. Cashews are high in unsaturated fats, particularly monounsaturated fats, which are known to promote heart health by helping to lower bad cholesterol levels. These fats also support brain function, contribute to healthy skin, and help your body absorb essential nutrients. This Spinach Soup with Cashew Cream uses it for its textural qualities within the soup, adding more body.

Spinach Soup with Cashew Cream

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• Author: Veda Sankaran

Print Recipe

Description

A healthy and hearty vegan soup.

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Ingredients

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For the soup:

• 2 tbsp neutral oil
• ½ yellow onion, finely chopped
• ½ Serrano minced green chili (optional)
• 1 tbsp minced garlic
• 2 tsp grated ginger
• 1 tsp roasted cumin powder
• 2 tbsp neutral oil
• 16 oz baby spinach
• 1 ½ cup vegetable broth (or chicken broth)
• ¼  cup coconut milk
• juice of ½ lime
• salt to taste

For the cashew cream: 

• ½ cup raw cashews
• enough boiling water to cover the cashews
• 1 cup boiling water

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Instructions

For the cashew cream: 

1. Place the cashews in a heat safe bowl and pour enough boiling water to cover them. Let sit for 15 minutes, then drain the water.
2. Add the softened cashews into a small blender container along with as much water as necessary to blend into a smooth paste.
3. Place the cashew paste into a bowl and then slowly pour in 1 cup boiling water, stirring until it reaches the consistency of milk.

For the soup: 

1. Heat a pot and add the oil. Once it is hot enough, place in the onions, green chilies if you are using, garlic, and ginger. Sprinkle on a little salt and the roasted cumin powder. Sauté, stirring occasionally, until the onions become lightly golden.
2. At this stage, add the spinach, stirring to combine with the onions. Once the spinach wilts, pour in the broth, coconut milk, and lime juice.
3. Stir and simmer together for 3 minutes. Taste and adjust the salt. Take off the heat and cool, before blitzing in a regular blender or with an immersion blender until smooth.
4. Place the blended soup back into the pot along with the cashew milk. Stir and simmer to warm the soup. Serve warm garnished with toasted cashews.

Notes

*Note: To make the soup vegan, simply substitute vegetable broth for the chicken broth

Recipe and Styling by Veda Sankaran
Photography by Dave Bryce

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