Chilled Cream of Basil Soup

This soup is rich, creamy and filling. Be sure to refrigerate it completely as this allows for the proper consistency to set.
Servings 4 cups


  • 2 cups of raw cashews soaked {see notes}
  • 2 cups filtered water
  • 1 1/2 packed cups of fresh basil leaves
  • 2 handfuls baby spinach
  • 1 garlic clove
  • 1/2 teaspoon sea salt
  • 1/2 teaspoon ground pepper


  • Rinse the soaked cashews, and discard soaking liquids.
  • In a blender pulse together, on low the cashews and water. Add in the basil, spinach, garlic, salt and pepper and blend on low until totally smooth.
  • Transfer soup to a airtight container and refrigerator for at least one hour or until chilled all the way through.
  • Serve with a few spoonfuls of corn and cucumber salad {see below} and a drizzle of olive oil + pinch of sea salt and pepper.


For best results and easier digestion - soak your raw cashews anywhere from an hour to fours hours before blending.