Spinach Cucumber Soup
Yield: 5-6 cups
- 4 - 5 cups spinach leaves
- 1 cup cucumber juice (see notes)
- 1 cup Almond Milk (see notes)
- 3 Tablespoons lemon juice
- 1 apple (rough chopped)
- 1 medium zucchini (rough chopped)
- 1 teaspoon Himalayan salt
- 1/4 teaspoon cayenne
- Dash of nutmeg
In an high-speed blender (Vitamix or similar) place all ingredients (liquid first) with 1/2 of the spinach leaves. Blend until smooth then add the remaining spinach leaves.
This recipe can be varied in many ways -- add chopped red peppers or garlic, 1 cup cashews soaked in 1 cup water could be added (instead of Almond Milk) to make it creamier. Avocado could also be used to replace the almond milk or cashew mixture.
Almond Milk -- when initially making almond milk, remember not to add vanilla, cinnamon or dates to sweeten it (like you might do for a breakfast milk). This is a soup base so it should not be sweetened. For complete directions, see my Almond Milk recipe.
I heat this soup a little on the stove. You can use a thermometer to keep the heat below 118° so it will still be raw, or just stick your finger in it as it warms up. You'll know when it's getting above a comfortable temperature.
Ideas for Garnish
Small diced red peppers
Small diced green onions