This creamy soup is a super simple way to eat spirulina without having to taste it! If you are a fan of raw foods then just skip heating the soup—it tastes great either way.
If you have heard me talk about spirulina before then it is most likely in a smoothie recipe as it is great for adding a burst of nutrition to smoothies! However, you can also add it into soups to give them a healthy boost. Far from just being good for your body, spirulina is good for your brain too.
Spirulina is a type of bacteria that grows in both fresh and salt water. Its use as a superfood dates all the way back to the Aztecs, and with good reason. Just one tablespoon of spirulina contains an impressive four grams of protein, as well as beneficial amounts of thiamin, riboflavin, niacin, copper and iron! It also contains smaller, but still beneficial, amounts of a wide range of other nutrients that the body needs.
Experts have argued that gram for gram, this could actually be the most nutritious food on the planet!
To make this soup for two people, you will need the following ingredients:
2 cups of raw cashew nuts
2 cups / 16fl oz / 450ml of water or vegetable stock
2 cups / 5oz / 140g of kale
2 cups / 5oz / 140g of spinach
1 avocado, peeled and de-stoned
A handful of fresh cilantro (coriander), trimmed
1 inch (2.5cm) fresh root ginger, peeled
2 cloves of garlic, peeled
1 tbsp of spirulina
1 tsp of cumin
First you will need to place the cashew nuts and water into your blender and blitz for about five minutes. By this time your mixture should be smooth, but if it’s not then keep going until it is!
Next, add the rest of the ingredients to the blender and continue to blend until everything is completely smooth. This should take between one and two minutes. You can then pour the soup into a medium saucepan and heat on a low heat for 10–15 minutes. Finally, divide into two bowls and serve immediately. As I mentioned before, if you want to consume the soup without heating it up then that is totally fine too!