By nutritional therapist Christine Bailey
Light and refreshing, this is simple soup to prepare and perfect for when time is short. Adding cashew nuts to the soup creates a wonderful creamy texture and provides protein and healthy fats too.
500ml vegetable stock
½ onion finely chopped
200g frozen peas
200g spinach or kale chopped
50g cashew nuts
1 garlic clove crushed
¼ tsp sea salt
Black pepper to taste
1 tbsp apple cider vinegar
2 tsp tamari soy sauce
1 tbsp fresh mint leaves chopped
1 tbsp fresh parsley chopped
Soy yoghurt or coconut yoghurt to garnish, optional
Bring the stock to the boil. Add the onion, peas, spinach, cashew nuts and garlic and cook for 6-7 minutes until the peas are soft.
Place in a blender with the remaining ingredients and process until smooth.
Taste and adjust the seasoning as needed. Ladle into bowls to serve and top with a spoon of yoghurt if wished.
About Christine Bailey
Christine is an award-winning nutritionist, chef and author. With a passion for creating delicious nourishing recipes, Christine has a reputation for transforming people’s health and love of real food. As well as seeing clients and writing for national press, Christine runs ‘Nourish’ cookery classes including popular hands-on days for children. Christine is an inspiring nutritional chef well known for her engaging style and enthusiasm.
Christine is the author of numerous health and recipe books including ebooks on paleo eating and gluten-free recipes. Her books include her popular Supercharged Juices and Smoothies, The Juice Diet Book, The Raw Food Diet Book and Eat to Get Younger. Christine has particular specialisms in paleo diets, allergy free cooking, digestive health, coeliac disease and other autoimmune conditions, allergies, healthy ageing and weight loss.