• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Planty Delights
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
menu icon
go to homepage
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
subscribe
search icon
Homepage link
  • Vegan Food
  • Feel Good
  • Eco Living
  • About
  • SUBSCRIBE
×

Raw Spinach Soup With Cashews and Lemon Zest

Modified: Jul 20, 2024 · Published: Jul 15, 2016

Jump to Recipe


This vibrant, summery raw spinach soup is the perfect meal when you need something light yet hearty. It's packed with vitamins and enzymes, and I'm sure you will feel more invigorated after having some spoonfuls of it. Actually, I get a boost of energy already just by looking at the vivid green color of the soup. Plus, it's as easy as ABC: Soak the cashews first, then blend all soup ingredients on high until you get a creamy deliciousness. Soup in a blender, voila!

I like to eat the soup gently warmed up to intensify the flavors, especially the garlicky note. If you're into a raw food diet, you can slightly warm the soup up to 40° C and it will still be classed as „raw“.

🍽 Recipe

Print Recipe Pin Recipe

Raw Spinach Soup With Cashews and Lemon Zest

This vibrant, summery raw spinach soup is the perfect meal when you need something light yet hearty, and it's packed with vitamins and enzymes.

There is soaking of nuts involved (3-4 hours).
Prep Time10 minutes mins
Total Time10 minutes mins
Course: Soup
Keyword: gluten-free, vegan
Servings: 2

Ingredients

Metric - US Customary

Soup

  • 200 g cashews
  • 125 g baby spinach
  • 1 teaspoon salt
  • 2 big cloves of garlic
  • 2 tablespoon nutritional yeast optional
  • ½ lemon juice and zest
  • 750 ml water

To Sprinkle on Top

  • 2 teaspoon hulled hemp seeds or any other seeds, such as sesame, sunflower or pumpkin seeds

Instructions

  • Soak the cashews for 3-4 hours or overnight. Drain them and rinse them really well.
  • Wash or clean the baby spinach.
  • Add all ingredients to your blender and blend on high until you get a smooth consistency. I assume that you can also puree the soup with an immersion blender, but I haven't tried it yet.
  • Warm the soup up after your fancy. Taste test and add some salt if needed.
  • Serve the soup sprinkled with some hulled hemp seeds on top.

More Food

  • Savory Garlicky WATERMELON Rind Spread (Yes, Really!)
  • The Best Vegan MAYO Recipe (A Classic)
  • Vegan RHUBARB Cake With Streusel and Pudding
  • Elderflower SYRUP: Bottled Bloom Essence (So Easy!)

Reader Interactions

Write a Comment Cancel reply

Your email address will not be published. Required fields are marked *

Primary Sidebar

Popular

  • BUNNY Bags & Baby BOARS (April ‘25 Delights)
  • WIMBLEDON Strawberries and Cream Recipe (vegan)
  • MUSEUM BLAU: The Coolest Hidden Spot in Schwetzingen
  • Thrifted Goods & Garlicky Woods (March '25 Delights)

Latest

  • Go-To MANDARIN Orange Cake Recipe With Streusel (vegan)
  • Delicious LEMON VERBENA: Culinary Uses and Health Benefits
  • 5-Min RUSTIC Chickpea Spread (vegan)
  • ICE Plunges & CINNAMON Slippers (Feb '25 Delights)

Footer

About

  • Privacy Policy
  • Legal Notice
  • Terms of Service

Newsletter

  • Sign Up! for the newsletter.

Contact

  • Send me an email

Copyright © 2025 Planty Delights