September 17, 2011 by Living Girl Living Foods
Creamy Spinach & Cucumber Soup
Level: Easy to moderate (need to be handy with a mandolin, peppers can be difficult to slice)
Time: 30-45 minutes
Equipment: Blender, strainer, mandolin & mincer
5 cups baby spinach
1/2 cup cucumber diced
1/2 cup yellow pepper diced
1 cup filtered water
Run this through a strainer if your blender isn’t that powerful because it makes the texture too chunky (it’s what I had to do with my wimpy blender). I’m saving this fibrous material to make some sort of dehydrated concoction, I have no idea what but probably a patty.
Then add this with:
4 stalks of celery blended (juice, this one you actually want that weird mush that it comes out too)
1 tablespoon apple cider vinegar or coconut vinegar
1 garlic clove minced
1/4 cup cucumber sliced (mandolin)
1/4 cup baby carrots sliced (mandolin)
1/2 cup orange pepper sliced (mandolin)
1 tablespoon red onion diced
1 small tomato (cut in quarters so when the avocado is nice and smooth there are still visible shreds of tomato)
1 tablespoon lemon juice
1 teaspoon lime juice
cayenne & salt to taste (may be you even want pepper?)
I used a spoon, and placed a large amount of the cream and mixed it up. Then I made an “X” shape.
For a garnish I used mandolin sliced cucumbers sprinkled with seaweed & sea salt, rolled them up, and gently placed the narrow end into the soup. pea shoots in the middle.
I’m a huge fan of seaweed flakes ❤ ❤ I probably used about 2 tablespoons overall on this dish. I sprinkled some with salt & cayenne on my cucumber slices and added it to the cream. I used dulse, laver, help and sea lettuce flakes. They have zero calories and have a great salty and slightly hot taste. My favorite brand is Maine Coast Sea Vegetables Inc., I love their Triple Blend Flakes & Sea Salt with Sea Veg mix.
Curious about the health benefits of spinach and other foods? Here’s a great website that is easy to read, covers meats & oils, and health tips.
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