I love eating raw foods because they make me feel SO good! This soup makes a delicious light lunch or dinner, and is loaded with vitamins, minerals, antioxidants, and fiber. It’s a great way to get in a few extra servings of green leafy vegetables, and spinach is high in iron so it’s perfect for vegans or anyone who bump up their iron intake. Can easily be doubled to serve 2. Namaste <3
Prep Time: 5 mins
¼ cup jicama, chopped (or use ½ tomato)
½ lemon (peeled)
2-3 handfuls of spinach (about 1-2 cups packed)
2 cloves garlic, minced (I love it, but you can use less!)
1 + ¼ cup filtered water
Extra virgin olive oil
Pumpkin or sunflower seeds, if desired
Salt & pepper to taste
Combine all ingredients in a Nutribullet* or blender, and process until well combined. Serve immediately with your choice of garnishes.
*My Nutribullet has been one of the best investments I’ve made in my kitchen… I use it almost daily to make soups, smoothies, nut milks, and vegan sauces. It is powerful, compact, and super easy to clean!