Recharge Green Soup with Spinach & Cashews

HomeClinics & ProgramsELLICSR KitchenRecharge Green Soup with Spinach & Cashews

Skill Level	Easy

Preparation Time	10 minutes	Total Time	25 minutes
Servings	4	Cost Per Serving	$0.95

1 L	Vegetable Stock or Water
3 cups	Fresh Spinach (or Kale)
1/4 cup	Cashews
1 clove	Garlic
1 tbsp	Ginger, grated
1/2	Lemon, juice only
2 tbsp	Basil, roughly chopped
1/2 tbsp	Extra Virgin Olive Oil
To taste	Sea Salt and Freshly Ground Black Pepper

Place the water or vegetable stock in a medium sauce pot over high heat and bring to a boil.
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.
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.
Pour the soup into bowls and add a spoonful of the cashew pesto.

PDF link to nutrition facts table for Recharge Green Soup with Spinach & Cashews

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!