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Spinach, Courgette and Coriander Soup
Spinach, Courgette and Coriander Soup

Spinach, Courgette and Coriander Soup

with cashew cream

Such a simple soup, yet so nutritious. Spinach is the star of the soup, coriander gives it a fresh twist and courgettes the perfect consistency. To balance both color and flavor add a little cashew cream.

30 min

195 kcal

8 doses



You will also need:

The following ingredients will not be added to your grocery list.

Nutritional Information

Calories (kcal)

Energy (Kj)

/ Per Dose

195 kcal

815 Kj

Nutritional real facts per meal might have small variations from the website nutritional info.​

Preparation Instructions


Start by preparing the soup. Wash thoroughly and prepare the vegetables.


In a high saucepan, place the peeled onions, cut into quarters, 2 peeled garlic cloves, spinach, coriander, courgettes (leave only one unpeeled for the soup not to be bitter) cut into pieces, one tablespoon of salt and 1.5 l of water.


Bring the heat to a boil, then lower to the minimum and let it cook for 20 min (using the pressure cooker is only 10 min).


Beat the soup with the magic wand or a food processor until creamy.


Add 3 tablespoons olive oil and beat another 20 seconds.


In the meantime, prepare the cashew cream. Place in a blender or food processor the cashew, one tablespoon of lemon juice, 250 g / ml of water and a pinch of salt, and beat for 2 min or until smooth and homogeneous cream (depends on the potency of the appliance: if yours is weak, opt for the previously soaked and drained cashew).


Serve the soup with some of the cream. What is left in the fridge, preferably in a glass bottle, for about a week.

All ingredients in the recipe are gluten free. Suitable for celiac.

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