Ingredients:
2 cups of raw cashews, soaked
2 cups filtered water
1 1/2 {packed} cups of fresh basil leaves
2 large handfuls baby kale, or spinach
1 garlic cloves
1/2 teaspoon sea salt
1/2 teaspoon ground pepper
For best results we recommend that you soak the raw cashews 1-4 hours before blending. The recipe yields about 4 servings or 4 cups of soup. Rinse the soaked cashews, you may want to run them through cold water especially if you’re using salted cashews just to get rid of the excess salt.
In a blender, add the cashews and water, then add the basil, kale or spinach, garlic, salt and pepper and blend until smooth. Put the soup in the fridge for at least one hour.
You can eat it as is or you can add this delicious Corn & Cucumber Salad for a more hearty soup.
- 3 ears of cooked sweet corn {2 cups off the cob}
- 1 small-medium cucumber, peeled if desired {1 1/2 cups diced}
- large handful of parsley, chopped
- 1/4 cup olive oil
- 1 tablespoon red wine or apple cider vinegar
- juice from 1/2 lemon {about 1 tablespoon}
- 1/4 teaspoon sea salt + more to taste
- 1/2 teaspoon ground pepper
Remove the corn from the cob. Dice the cucumber in small pieces. Combine the corn kernels, diced cucumber, chopped parsley, olive oil, vinegar, lemon juice, sea salt and pepper in a bowl and toss together to coat evenly. Refrigerate until you are ready to serve. Enjoy!
