Lusciously Rich Cream of Spinach Soup
By Kim Van Genderen
The perfect, easy to make meal on a hot summer day! Once you’ve soaked your sunflower seeds, it just takes a few minutes to chop and blend. Feel good knowing that you’ll be nourishing your body with some powerhouses of nutrition: Sunflower seeds and spinach. Amongst their many nutritional benefits, they share a high level of protein, antioxidants, minerals (copper & magnesium) and fiber.
Cream of Spinach Soup
- 1 1/2 cups sunflower seeds, soaked
- 2 cups filtered water
- 3 handfuls baby spinach leaves
- 1 splash of lemon juice
- 1 dash of Himalayan or Celtic sea salt
- 1 red bell pepper, diced
- 1 chopped tomato or handful cherry tomatoes
- cayenne pepper (optional)
Blend sunflower seeds with water until creamy. Add the rest of the ingredients and blend a little longer. Adjust seasoning to taste. Add diced red bell pepper and tomatoes before serving.
Suggestions & tips:
Think of this recipe a good starter or base soup. I’d strongly suggest getting creative and adding herbs and spices to give it some interesting flavor. Consider following a particular flavor profile such as Latin- cilantro, lime, oregano, avocado, extra cayenne, radishes, etc. Or Italian: parsley, basil, garlic, capers, olives, etc. Get creative! Use whatever you have in your garden or in the fridge.
Also, this soup is best eaten the same day it’s made.
Kim Van Genderen is an artist, a traveler and a lover of all things creative and oriented towards human growth & self-improvement. Over the past several years she come to realize that her mission in life is to help people improve the quality of their lives- holistic nutrition is the way she plans to express her mission! She is currently devising her educational plan and beyond excited to get started!
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