Raw Cream of Spinach Soup
Serves
5
Total Time
1hrs 5mins
Calories
170
Leafy green vegetables are packed with nutrients and antioxidants, and eating them raw ensures you get the absolute maximum benefit with no nutrients lost in the "cooking" process. Ripe avocados give this raw T...
- Avocado
1 (about 165 g)pitted, peeled
- Lime
1 (about 100 g)juice of
- Carrot juice
400 g (about 1 ½ cups)
- Baby spinach
2 cups (about 62 g)
- Arugula
¼ cup (about 6 g)
- Cilantro
¼ cup (about 7 g)
- Tamari
65 g (about 3 ⅝ tablespoons)
- Shallot
2 (about 84 g)
- Garlic clove
2 (about 12 g)
- Dry white wine
2 tablespoons (about 30 g)
- Fresh chili
1 (about 20 g)
- Medjool dates
2 (about 50 g)
- Ginger
1 teaspoon (about 2 g)
- Mint
as needed
INGREDIENTS
- 1. Add carrot juice, baby spinach, avocado, arugula, cilantro, tamari, shallot, garlic clove, dry white wine, lime, fresh chili, medjool dates and ginger to the TM5 bowl
- 2. Blend - approx 2 min, speed 8
- 3. Scrape down sides of TM5 bowl
- 4. Blend - approx 1 min, speed 8
- 5. Let cool in fridge - 1 hr
- 6. Serve
- 7. Garnish with mint
METHOD
Make this recipe in the Drop Recipes App
Enjoy features like ingredient substitutions, smart scaling and guided step-by-step cooking.
