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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.
You can replace with gluten-free products
/ Per Dose
Nutritional real facts per meal might have small variations from the website nutritional info.
Start by preparing the soup. Wash thoroughly and prepare the vegetables.
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.