Spinach Leaf Soup

Happy New Year! At this goal setting time of year many people make the decision to eat healthy food and this recipe fits the bill perfectly. Not only is it delicious it’s easy to prepare. Enjoy!


Spinach Leaf Soup is rich in beta carotene, lutein and xanthene which are all helpful for eyesight and may help prevent cataracts and macular degeneration. This soup is also a great source of potassium which could help lower blood pressure, magnesium which promotes healthy sleep patterns, and fiber which relieves constipation. The spinach in this soup contains anti-oxidants that help strengthen muscles including the heart and also help prevent hardening of the arteries. Spinach also contains folate which helps developing nervous systems in unborn children, vitamin K which helps in retaining calcium and ultimately may help to prevent osteoporosis, and is an excellent source of protein which is indispensable to every cell of the body. Spinach has been shown to help protect against various types of cancer including bladder, prostate, liver, lung and skin cancer. The cashews in this soup will help the body utilize the iron from the spinach. Cashews also help to eliminate free radicals in the body and will encourage the production of melanin, the pigment in skin and hair.


1 1/2 cups raw cashews
4 cups vegetable broth
1 large red onion, chopped
4 carrots, peeled and grated
1 t Himalayan sea salt*
1/2 t freshly ground black pepper
1/4 t nutmeg
6 T non-hydrogenated margarine (Earth Balance)
6 T whole wheat pastry flour
1 cup almond milk
16 oz spinach leaves, lightly sliced
Zest from 1 lemon
2 Roma tomatoes, diced

Soak the cashews in water for 4 to 24 hours, rinse well and place in a Blendtec* blender with just enough water to cover. Blend for a full minute to create a cashew cream, set aside. In a medium saucepan combine the vegetable broth, onion, carrots, salt, pepper and nutmeg. Simmer for about 15 minutes. Meanwhile make a white sauce by melting the non-hydrogenated margarine in a skillet. Whisk in the flour until well blended. Stir in the milk to make a smooth sauce and add to the simmering soup along with the spinach. Remove from heat and add the creamed cashews, and lemon zest. Serve with diced tomatoes as a garnish.
©Janice Moreland http://thekitchentwist.com

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2 Responses to Spinach Leaf Soup

  1. Dayna says:

    How does the Himalayan sea salt differ from regular sea salt? Is the flavor that noticeable? Just wondering if I can substitute. Thanks!

    • Dayna,
      Here’s the short answer and if you want to know more, I also have the long answer.

      Himalayan sea salt contains up to 84 minerals and trace elements that are identical to the minerals, which our bodies need. Unlike most other salt, it is pristine and unpolluted by environmental factors. The flavor is not noticeably different but what is noticeable is when you’ve used it for a few weeks you feel different and don’t want to go back to table salt. As far as substituting, just use table salt in place of the Himalayan sea salt. The recipes will work just fine.

      Here’s the long answer from information I found on reputable websites:

      Himalayan salt is profoundly amazing. It is 200 Million plus years old and has been nurtured by earth energy and pressure over this time. This ancient sea salt has been alchemized over millions of years into a special energized crystalline form in a process analogous to how coal gradually becomes a diamond. The 84 minerals in this salt are in an ionic form which is molecular instead of colloidal like regular sea salt. It is therefore more easily absorbable and much more use-able by our bodies than any sea salt. Himalayan salt is molecular and virtually no digestion is required. It is therefore immediately available for use throughout the body shortly after drinking some dissolved in water – unlike sea salt!

      Himalayan salt is often directly absorbed right through our stomach lining before reaching our digestive tract especially when consumed in water on an empty stomach. It has an immediate, profound beneficial effect upon our blood health and immediately stimulates our red blood cells thereby activating the efficiency of our oxygen transport system!

      Minerals are the foundational nutrient for the entire body. Every process in the body requires minerals and enzymes. Studies have shown that everyone with a disease has at least one major mineral deficiency. Mineral deficiencies are also present with those dying of natural causes. Organic minerals at a molecular level are also referred to as electrolytes. When we look at the word electro-lytes we can see this: Electrons “turning” the lights on — eg. We ARE electrical energy beings first and foremost and these electrolytes help to increase our energy, balance and add to every system of our body thru the action of there vibration or the unique signature of each of the 84 minerals that are present and their associated electrons.

      Unfortunately, the common table salt, we use today is primarily kiln-dried sodium chloride with anti-caking agents added. Trace minerals, as well as calcium, magnesium and potassium salts are removed in processing. Kiln-drying involves scorching salt at high heat to remove moisture. This refining process creates a product that is unnatural and hard on the body. It is the true culprit that contributes to high blood pressure, heart trouble, kidney disease and eczema, among other problems.

      Even many salts labeled “sea salt” are washed or boiled, which removes minerals and trace elements from the salt. These salts are absolutely toxic to the body. Beware of “Sea salt” labels.

      Today many people cannot tolerate the amount of salt required to remain healthy. As a result getting sick from time to time has become an inescapable aspect of the human condition we take for granted.

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