When the cooler days call for more soup....so do the kids! We made this with a tomato base and a bit of chilli power to warm it up.
In the blender:
3 Large vine-ripe Tomatoes
1 1/2 C Water
1 T Sea Salt
1 C Cashews, soaked are best
1/4 C Nutritional Yeast
1 tsp Chilli Powder
1 tsp Braggs Organic Sprinkle-24 Herbs and Spice Seasoning
Twist of fresh ground black pepper
Blend until smooth. Transfer to a pot and heat on low adding:
1 Tomato, chopped
1 Avocado, cubed
1-2 Big handfuls of torn baby Spinach
Heat until warm to the touch, the spinach should barely start to wilt, if you boil it you start to loose the living enzymes in the food.
Perfect lunch for a cool fall day!