inspired by Amanda Skrip
This is an inventive take on the classic and blends wonderful flavours making it a perfect meal for the cooler days of Fall. You will be surprised that It's dairy free! The cashews provide a wonderful creamy texture that thickens the broth. Served with the Pumpkin Seed Flatbread (recipe below).
Add stock, thyme, carrots, sea salt and mushrooms to a large pot and bring to a boil. Reduce heat and simmer for 45 minutes.
Meanwhile, make the Cashew Cream (see below).
After the stock, spices and mushrooms have simmered, add the cooked quinoa to heat through. Just before serving, remove from heat and stir in both the cashew cream and spinach. Season to taste and garnish with parsley and chives.
Eat for Living
If we haven't met ... Hi! I'm Jennifer Lloyd, a Holistic Nutritionist and Health Coach. I am passionate about living a life of health and vitality and inspiring my clients to take their own lives to the next level.