Source: Rachel Bolden-Kramer, author of My Food Stamps Cookbook
Recipe Type: Soups | Seasons: Summer
This recipe was demonstrated for CUESA’s Market to Table program on August 31, 2019.
Makes 1 serving
1 cup organic spinach leaves
1 cucumber, chopped into small cubes
1 cucumber for blending
1 celery stalk
1 tablespoon nutritional yeast
1 lemon, juiced
1 tablespoon olive oil
½ teaspoon sea salt
¼ fresh fennel bulb
¼ cup fresh dill, optional
Blend all ingredients except cucumber chunks until smooth. Then add cucumber chunks to blended soup. Serve.