Eating Plants till we Photosynthesize. Indian Vegan Recipes, Breads, Dessert, Vegetarian, Eggless, dairy-free Recipes with whole, organic and healthy Ingredients. Most Gluten-free , Soy-free. By Richa Hingle
There is a mild spice from a little Kashmiri Garam masala, which contains Black cumin, Cassia, Coriander, Cardamom, Clove and Tellicherry Black Pepper and some cream from the cashews. This soup gets ready in 15 minutes with just one boil. No cooking for hours. You can also serve it raw. I dont digest most things completely raw, so a little heat does the trick for me.
Hubbs is still on vacation till the end of the year.. So it still is vacation time for me too.. Just sneaking in a short post..:) How are you all celebrating the new year!
Creamy Spinach soup: Serves 1-2
Gluten, dairy, egg, soy free. Oil-free, raw option.
3-4 cups fresh spinach
2-3 garlic cloves
1 large tomato
1/2 green chili pepper
1/2-2/3 teaspoon salt
1/4 teaspoon raw sugar/jaggery/one date
1/4 cup ground cashew
1/2 teaspoon Kashmiri garam masala
1 teaspoon organic canola oil
Add to blender the following,
about 3-4 packed cups of fresh spinach, washed and chopped.
2 garlic cloves
1 tomato chopped
1/2 green chili or chili flakes to taste
2/3 teaspoon salt or to taste
1/4 teaspoon raw sugar(optional)
1/4 cup ground raw cashew (or blend the cashews before hand with a little water to make a cream and add that)
Blend all with 1/2+ cup water till nicely pureed.
In a pan, add a teaspoon of organic canola oil or coconut oil on medium heat. Add 1/2 teaspoon of Kashmiri Garam masala and mix well for half a minute till you can smell the aroma of the spices.
Add spinach puree and cook on medium heat till it comes to a boil 5-7 minutes. Mix, taste, adjust salt/spices and take off heat after a minute.