This recipe was created when I was busily preparing food for one of my recent workshops. My staff were all working so hard preparing the ingredients for the following day that they forgot to eat! So I went into action and whipped up this spinach soup and within 8 minutes we were enjoying it, making this the fastest spinach soup ever!
8 cups fresh spinach, loosely packed
1/4 cup lemon juice
1 cup roasted squash or yam or canned organic pumpkin
1 tbsp coconut butter
2-3 whole green onions
1 GoBio bouillon cube (or 1/4 cup of vegetable stock works too)
2 1/2 cups boiling water
1/4 cup hemp hearts
unrefined sea salt to taste
drizzle of organic olive oil
1) Put all ingredients (except olive oil) into a blender and puree on high until silky smooth.
2) Pour into bowls and top with some chopped green onion and a drizzle of olive oil. Makes 3 cups.