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