We are lucky to have leafy greens available year-round, but this soup is perfect for Autumn as it’s gently warming without being too heavy.
As the weather gradually becomes cooler and the energy of the season turns inwards, soups are a perfect way to begin deeply nourishing the body and preparing for the hearty meals of Winter.
This soup is an ideal way to switch from the raw green juices or smoothies of Spring and Summer.
Having green leafy vegetables every day is one of your best health insurance policies – and there are so many delicious ways to enjoy them!
This recipe calls for spinach but you can replace with your favourite greens or try a combination (eg kale, silverbeet, watercress, endive).
(Caution: Eat sparingly in case of tendency to kidney stones. Due to sliding-glossy nature, high intake can worsen existing loose stools or urinary incontinence.)
Adapted from Healing with Whole Foods by Paul Pitchford.
Adapted from Taste.com.au
* Alternatives to sour cream – cashew cream, tofu cream, greek yoghurt.
To make cashew cream: soak 1 cup raw cashews in filtered water for a few hours to activate them. Strain and blend with about 1/2 cup filtered water (adjust to reach desired thickness).
For savoury cashew cream, blend with minced garlic, sea salt and/or lemon juice.
For sweet cashew cream, blend with vanilla and natural sweetener (eg maple syrup, honey, agave nectar).
To make tofu cream: blend preferred tofu with lemon juice and enough water to reach a thick creamy consistency. Try the organic smoked tofu available from Harris Farm for a flavoursome topping!
** Toasted sweet potato: Slice sweet potato or kumera into rounds about 7-8mm thick. Place in ordinary toaster and cook for one or two cycles, until tender.