Cream of Spinach

Chef’s Notes

I made this recipe to give you a different idea on how to eat your daily greens. For that reason, this recipe will also work with kale, chard or even collard greens or even better some of each. In the picture, I used a small amount of julianne spinach for garnish.

Prep: 2 minutes in food processor, 5 minutes by hand
Cook: 10 minutes


1/2 cup chopped shallots

2 tablespoons chopped garlic

6 cups vegetable broth

1/2 cup cashews

4 cups (tightly packed) spinach


1. Sauté the shallots and garlic in a pot at medium heat for 3 minutes.

2. Add the vegetable broth and cashews and bring the soup to a simmer.

3. Cook the soup for 5 minutes, add the spinach and then blend it until smooth

before serving hot.


(from Bravo Express Volume 1)