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Creamy Spinach Soup

This quick soup can be cooked in no time. It is a lovely addition to any meal thanks to its mild flavour and creamy texture. Serve it alone, with a great wrap or a filling sandwich, or both.

Serving size: make 5 cups

Prep time: 20 mins

Cook time: 20 mins


1/4 cup cashews

2 cups low-sodium vegetable broth

1 medium russet potato

2 cups chopped leeks

3 cloves garlic

1/4 tsp dried thyme

3 or 4 bay leaves

1 bunch spinach

2 tbsp fresh lemon juice

1/4 tsp freshly ground black pepper

Sea salt


1- Place the cashews in a small bowl and cover with 1 cup water. Set aside to soak for 30 minutes. Transfer the cashews and their soaking water to a blender and puree until smooth and creamy; this may take several minutes. Set aside.

2- In a soup pot, combine the broth, potato, leeks, garlic, thyme, and bay leaves and bring to a boil over high heat. Reduce the heat to medium, cover the pot, and simmer until the potato is very tender, about 15 minutes. Add the spinach and 1 cup water. Cover and cook over medium heat until the spinach leaves have wilted, about 5 minutes. Let cool slightly. Remove and discard the bay leaves.

3- Carefully transfer the soup to a blender or food processor, working in batches if necessary (do not overfill the blender), and puree until smooth. (Alternatively, use an immersion blender to puree the soup in the pot until smooth.) Pour the soup back into the pot. Whisk in the cashew cream, lemon juice, pepper, and salt to taste and bring to a boil. Taste and adjust the seasoning. Serve hot.

Look for the FIBRE!

We only eat 10-18grams/day of fibre in a western diet.

Health starts at >40grams/day. Increase your daily intake slowly and make sure to drink 8 cups of water a day.

Download your Fibre Chart below - Post it on your kitchen wall and track your fibre & water intake daily.

Daily Fibre Intake
Download PDF • 1.29MB

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