Ayurvedic Cream of Spinach Soup
1 tsp Organic Grass-Fed Ghee
1 tsp Vata Dosha Spice or Pitta Dosha Spice (depending on your constitution)
1 lb. chopped fresh spinach
1 dash of nutmeg
3/4 cup cream of coconut or 1 1/2 cups almond or rice milk
3 cups of water or 2 cups water if using almond or rice milk
Himalayan salt and pepper to taste
In a medium saucepan, heat the ghee. Add the Vata or Pitta Dosha Spice to the pan and sauté until lightly brown, watching closely that they don’t burn. Add the water and chopped fresh spinach to the pan and bring to a boil. Let simmer for about 10 minutes.
Next, add the cream of coconut (or non-dairy milk) plus the nutmeg to the pan. Simmer for another few minutes and remove from the heat. Pour the soup into a food processor or blender to blend for 5-10 seconds until the soup is a purée consistency. Then season with Himalayan salt and pepper to taste and serve immediately, while still hot.
Optional: for added nutrition, sprinkle some organic wheatgrass powder on top.