Spinach Thyme Soup
It may seem like cheating to simply blend the ingredients for this satiny, pungent soup, but sometimes we all deserve a little break. Dish up this herb-infused first course to thoroughly whet your appetite.
Serves 4
What You Need:
- 1 cup water
- 5 cups spinach
- 1-1/2 cups zucchini, chopped
- 3/4 cup orange juice, freshly squeezed
- 1/2 cup hemp oil
- 1 clove garlic
- 2 tablespoons light miso
- 1-1/2 tablespoons dried basil
- 1 tablespoon dried thyme
- 1 tablespoon apple cider vinegar
- 1 tablespoon raw light agave nectar
- 2 teaspoons onion powder
- 1/4 teaspoon nutmeg
- 1/4 teaspoon sea salt
- 1/8 teaspoon cayenne pepper
What You Do:
In a blender, blend all ingredients until smooth, and serve.
Early Spring Pasta Salad
This cool pasta salad is too good to just be enjoyed in the spring.
Read More »
Big Barbecue Burgers
Enjoy these burgers with big barbecue flavor on your favorite gluten-free bun, or serve on a bed of greens and a quick dressing made of equal parts barbecue sauce and vegan mayonnaise.
Read More »
Crumble Top Peach Pie
Just in time for peach season, this delectable dessert is a perfect ending to a summery meal.
Read More »
Watermelon Cucumber Gazpacho
This delightfully crisp and cool gazpacho will be a welcome addition to your outdoor get-together on a hot summer day.
Read More »
Smoked Chickpea Burger
A sweet, tangy aioli sauce seals the deal with these summer burgers.
Read More »
More Flashbacks
- Raw Berry Pie
- Magical Meatball Burgers
- Gluten-Free Vegan Pizza Wraps
- Three Bean Dal
- Bacon Ranch Deviled Eggs
- Eggplant and Portabello Enchiladas with Paprika-Lime Cashew Cream
- Bean and Corn-Stuffed Poblano Peppers
- Summer Sunset Sangria
- Plum Basil Jam
- Everyday Green Smoothie
- Coconut-Pineapple Smoothie
- Cherry Vanilla Smoothie
- Raw Coconut Mango Pad Thai
- Gluten-Free Stuffed Mushrooms
- Potato Spinach Salad
- Pineapple Mango Sorbet
- Early Spring Pasta Salad
- Shaved Asparagus Coleslaw
- Portabello Benedict
- Tapenade Cauliflower-Cashew Crostini
