Spring is a time of renewal and new beginnings, a perfect time to nourish your liver! This raw cucumber mint soup is packed with liver cleansing vitamins, minerals, and antioxidants. Cucumber has high amounts of water which make it a natural diuretic which in turn helps to cleanse your liver. It’s also a great way to load up on more vegetables! ☘???. You may also add in extra mushroom & seaweed broth for a boost of minerals.
1 cup raw, unsalted cashews
1/2 tbsp garlic powder
1/2 tbsp onion powder (optional)
1/2 lemon, juice squeezed
1 tsp Himalayan pink salt (to taste)
Soak the cashews in 2 cups of filtered water for 4-8 hours. Rinse and drain the cashews thoroughly. Place the cashews in your blender along with garlic powder, onion powder, lemon juice and 2 cups of filtered water (use 1 or 1.5 cups of water for creamier, thicker cashew cream – you could always start with one cup of water and add more till desired consistency). Blend until smooth and creamy. Set aside until the soup is ready.
1/2 cucumber sliced
1 cup spinach leaves
2 tbsp mint leaves
1/2 clove of garlic (optional)
300ml filtered water
1/2 tsp Himalayan pink salt (to taste)
Pinch black pepper (to taste)
1-2 tbsp Cashew cream
1 tsp olive oil
Add all of the ingredients to your blender apart from the cashew cream, salt, and pepper. Blend until smooth and creamy. Add more water to thin out the soup if desired. Add salt and pepper to taste, and serve immediately. Top with a dash of cashew cream and olive oil. Garnish with micro greens and edible spring flowers. Enjoy!