Raw Cream of Spinach Soup

by

Tenina Holder

POSTED June 25, 2020 (LAST UPDATED October 8, 2019)

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...

recipe-image

    INGREDIENTS


  • Avocado icon
    Avocado

    1 (about 165 g)pitted, peeled

  • Lime icon
    Lime

    1 (about 100 g)juice of

  • Carrot juice icon
    Carrot juice

    400 g (about 1 ½ cups)

  • Baby spinach icon
    Baby spinach

    2 cups (about 62 g)

  • Arugula icon
    Arugula

    ¼ cup (about 6 g)

  • Cilantro icon
    Cilantro

    ¼ cup (about 7 g)

  • Tamari icon
    Tamari

    65 g (about 3 ⅝ tablespoons)

  • Shallot icon
    Shallot

    2 (about 84 g)

  • Garlic clove icon
    Garlic clove

    2 (about 12 g)

  • Dry white wine icon
    Dry white wine

    2 tablespoons (about 30 g)

  • Fresh chili icon
    Fresh chili

    1 (about 20 g)

  • Medjool dates icon
    Medjool dates

    2 (about 50 g)

  • Ginger icon
    Ginger

    1 teaspoon (about 2 g)

  • Mint icon
    Mint

    as needed

    METHOD


  • 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

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