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.
SPINACH LEAF SOUP
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