Course Soup
Dietary Need Gluten Free, Grain Free, Mushroom Free, Nightshade Free, Paleo Vegan, Soy Free
Servings 2 Servings


  • ½ cup chopped shallots
  • 2 tablespoons chopped garlic
  • 6 cups vegetable broth (look for Mushroom-Free broth if needed)
  • ½ cup raw cashews
  • 4 cups spinach firmly packed


  • Dry sauté the shallots and garlic in a medium pot over medium heat for 3 minutes.
  • Add the broth and cashews and bring to a simmer. Cook for 5 minutes.
  • Transfer to a blender. Add the spinach and process until smooth. Serve hot.


Per serving: calories: 310, protein: 12 g, carbohydrates: 31 g, fat: 15 g, calcium: 220 mg, sodium: 141 mg, dietary fiber 5 g