Recharge Green Soup with Spinach & Cashews

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Skill Level
Preparation Time 10 minutes Total Time 25 minutes
Servings 4 Cost Per Serving $0.95
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1 L Vegetable Stock or Water
3 cupsFresh Spinach (or Kale)
1/4 cupCashews
1 cloveGarlic
1 tbspGinger, grated
1/2Lemon, juice only
2 tbspBasil, roughly chopped
1/2 tbspExtra Virgin Olive Oil
To tasteSea Salt and Freshly Ground Black Pepper


  1. ​Place the water or vegetable stock in a medium sauce pot over high heat and bring to a boil. 
  2. Add spinach, half of the garlic clove, half of the cashews, lemon juice and 1 tbsp of basil to a blender. Squeeze the juice from the grated ginger into the blender. Carefully pour in the hot stock and puree until smooth.
  3. In a pestle and mortar or food processor, crush up the other half of the garlic clove, 1 tbsp of basil and the remaining cashews, while slowly pouring in the olive oil, until a chunky paste is formed.
  4. Pour the soup into bowls and add a spoonful of the cashew pesto.


  • Leafy greens such as spinach and kale are rich in carotenoids, plant compounds that may help prevent cancers of the mouth, pharynx and larynx. 
  • In lab studies, the carotenoids found in leafy green vegetables slowed the growth of cancer cells of the breast, lung, stomach and skin. 
  • Leafy greens are also rich in folate, a B vitamin which may reduce pancreatic cancer risk, and fibre, which promotes a healthy digestive system and may reduce colon cancer risk.
  • Cashews and other nuts are a source of protein that may help reduce heart disease risk. A review of four large population studies found that people who ate nuts at least three times per week had a 37% lower risk of coronary artery disease compared to those who rarely or never ate nuts. So go nuts!