Growing up in México, we had to eat soup and main dish in our house every single day. My abuela was the soup master and frequently prepared them with veggies that were about to turn bad or the ingredients that were left from the week and we ate them for lunch or dinner.
My twist to this: No dairy, good fats and rich in nutrients.
- 2 cups sliced mushrooms
- 4 cups spinach
- 2 cups raw cashews
- 2 tbsp. extra virgin coconut oil
- 2 (15-ounce) cans no-salt-added black beans, rinsed and drained
- 2 cups cashew mylk
- 1 cup veggie broth
- Salt and ground black pepper to taste
Heat coconut oil in a medium pot over medium high heat. Add mushrooms, spinach and cashews and cook, stirring occasionally, until softened 8 to 10 minutes. Add beans, broth, salt and pepper and bring to a boil. Reduce heat, cover and simmer 12 to 14 minutes more. Working in batches, carefully transfer contents of pot to a blender and puree until smooth. Return soup to pot and heat over medium low heat until hot throughout. Stir in cashew mylk, salt and pepper and serve, garnished with almond ricotta cheese. http://www.kite-hill.com/our-food/artisanal-delicacy/#ricotta