Les Jus de la Terre (Jus et Smoothies)

RAW SPINACH PARSNIP AVOCADO SOUP

WITH CASHEWS AND SPICES

Ingredients

♦ 1 big handful of baby organic spinach

♦ 2 medium parsnips (0.5 lb or 225 g)

♦ 15 raw organic cashews (0.05 lb) soaked 3-4 hours or overnight

♦ 1/2 little organic avocado peeled

♦ 1/2-1 teaspoon curry powder

♦ 1/2-1 teaspoon Cayenne pepper or noria pepper (flakes)

♦ 2 tablespoons Quinton Hypertonic™ marine plasma

♦ 1/2-1 cup of water more or less to desired consistency.

NB: If you want warm soup, you can use hot water until + 42°C or you can blend for about two minutes.

Blend all the ingredients 

(except spices and Quinton serum)

until smooth and creamy.

Use preferently a high-speed blender.

Then add quinton serum.

Ladle the soup into two bowls

Garnish with spices and serve

Yield : two servings

Thanks to  Zen et Pur ®

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