Creamy Raw Spinach Soup

This raw spinach soup recipe was created by Kristen Suzanne, author of numerous raw food cookbooks, and blogger at Kristen’s Raw. The whole food blend gets a creamy finish from hemp seed oil. It can be enjoyed warm, but I recommend just gently heating it to preserve the nutritional benefits of the omega-rich oil.

This recipe for creamy raw spinach soup was shared with us by Manitoba Harvest.

Special Diet Notes: Creamy Raw Spinach Soup

By ingredients, this recipe is dairy-free / non-dairy, egg-free, gluten-free, nut-free, peanut-free, vegan, and vegetarian.

For a soy-free creamy raw spinach soup, choose a soy-free miso, such as a chickpea-based one.

Kristen Suzanne

Creamy Raw Spinach Soup

5 from 1 vote

Recipe by Chef Kristen Suzanne, appearing in the Manitoba Harvest Newsletter

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Prep Time 5 minutes mins

Total Time 5 minutes mins

Servings: 3 to 4 servings

Calories:

Ingredients Method

Ingredients

  

1x2x3x?

• 3 cups fresh spinach packed
• 1 cup water
• ¾ cup fresh orange juice
• ⅓ to ½ cup cold-pressed hemp seed oil
• 1 zucchini chopped
• 1 clove garlic
• 1 ½ tablespoons miso paste
• 1 tablespoon dried basil
• 1 ½ teaspoons dried thyme
• 1 to 2 teaspoons raw agave nectar or honey to taste
• 1 teaspoon apple cider vinegar
• 1 teaspoon onion powder
• Dash cayenne
• Dash Himalayan crystal saltor sea salt
• Pinch ground nutmeg

Method

 

1. Place all ingredients in your blender and blend until creamy.
2. Enjoy at room temperature, chill to enjoy cold, or gently heat for a warm soup.
3. For extra pizzazz, serve this delicious soup garnished with sprouts.

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