You may also like
Categories:
water onion fresh ginger root water Dr. apples curry powder cinnamon nutmeg solid pack pumpkin cashews soy milk baby spinach
Viewed: 26 - Published at: 7 months agoIngredients
- 1/4 cup water
- 1 small onion, chopped
- 1 teaspoon minced fresh ginger root
- 3 cups water
- 3 tablespoons Dr. Fuhrman's VegiZest
- 2 medium apples, peeled, cored and diced
- 1 1/2 teaspoons curry powder
- 1 teaspoon cinnamon
- 1/8 teaspoon nutmeg, or more to taste
- 1 15-ounce can solid-pack pumpkin
- 3/4 cup raw cashews, reserving 1/4 cup for garnish
- 1/4 cup soy milk
- 4 packed cups organic baby spinach
Method
- Saute water, onion, and ginger in medium saucepan until soft.
- Combine water & VegiZest with a wire whisk. Add along with apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.
- Stir in pumpkin until smooth and heat another ten minutes.
- In a blender, puree half of the mixture along with the cashews until smooth and return to the pan.
- Stir in soy milk and spinach. Allow spinach to wilt and serve with reserved chopped cashews sprinkled on top.
- Note: This is a light and rather elegant soup that makes a great fall dish.
