This is one of my favorite kinds of recipes ~ it’s simple and quick to make, and tastes great! It’s perfect now, with all the fresh greens at our fingertips, but it also works year-round, as you can use any kind of leaf or pretty much any green thing in it.
We made this at both of the vegan programs I recently taught in Europe, and it got high ratings in both places. In Denmark, we made this as part of our last meal and we were running low on spinach by then. The solution? Since we were in a beautiful country location, we went foraging in the backyard and found some nettles to add to it (we soaked them in hot water for a few minutes to get rid of the histamine in the stingers) ~ delicious! And then I made it for lunch last week and needed some extra greens, so added some arugula. Again, very good (although the peppery arugula and the added black pepper were a bit much together, so watch the seasonings based on the type of green you’re using). The combinations are endless!
Fresh Spinach Soup with Thyme
- 1 bunch fresh spinach
- ½ cup cashews blended with 3/4 cup water
- 1 clove of garlic
- Salt & pepper to taste
- 1 tablespoon fresh thyme or 1 teaspoon dried
- Water if needed to reach the desired consistency
Blend all ingredients together, adding water if needed.