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Prep Time: 10 Minutes Cook Time: 5 Minutes |
Ready In: 15 Minutes Servings: 1 |
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This for all you veggie lovers! It's a creamy cold soup that can substitute as a tasty, unusual smoothie for those on a low-carb or low-fruit diet. It's also yeast-free, wheat-free, and dairy-free. Ingredients:
1 cup unsweetened soymilk (i use silk) |
3/4 cup frozen spinach, thawed and cooked |
3/4 cup frozen peas |
1 frozen strawberries |
1 pinch cinnamon |
1 pinch sea salt |
1 pinch pepper |
1 pinch allspice |
2 teaspoons flax seeds |
Directions:
1. Put all ingredients in a blender. Begin briefly on ice crusher mode to break up the strawberry and peas-I wouldn't go beyond 30-45 seconds.
2. After frozen items are broken up, add the spices. Feel free to experiment with whatever flavors strike your fancy.
3. Switch to pulse mode, and then alternate between pulse and blend until the drink is thick enough to suit.
4. When done, pour soup into a bowl and garnish with flax seeds(they can be sprinkled on top, or mixed in thoroughly for an added crunch).
5. The ingredient amounts are approximations, so feel free to add a little more of this or a little less of that if it seems necessary.
6. If you want a more substantial soup, want increase fiber intake, or accidently added too much liquid, try adding a tablespoon or two of ground flax seeds during the pulse & blend stage.
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