CUCUMBER AND SPINACH SUMMER SOUP *Cooling & aromatic*Rich in fiber and zero oil* Simple and quick to prepareINGREDIENTS ( for 2serves) Cucumber (2)- 250gmsFresh spinach ( around 1-1/2cups) -115gmsOvernight soaked cashew -10 Garlic - 1 big clove Dry spices and herbs Nutmug powder - 1tsp Fennel seeds powder -1tspCloves powder -1/2 TSPSalt and pepper as per tastePREPARATION: Wash and Chop spinach & cucumberFine chop the garlic Pound the fennel seeds and cloves in pestle & motor or grind them Great the nutmug with a fine grater ( fresh is the best)After soaking & washing, blend the cashews with little water until you get the Creamy smooth thick paste ( keep the paste thick) *Cooking Heat the saucepan and dry roast the garlic Add spinach & cucumber and pour water / vegetable stock water Cook for 10min with a closed lid.*Switch off the heat Once cooled down, add the cooked veggies from the pan to the blenderBlend until you get a smooth, creamy texture .*Transfer the mixture back to the saucepan , and add dry spices , salt & pepperCook for 2-3 min .*Now pour the cashew cream into the soup Spare one tbs of cream for the garnishing.*Mix well and transfer into the servings bowls.*Garnish with cashew cream and optional nutmug powder or spice / herb of choice Servings - 2 bowls CaloriesSpinach 115 gms - 26 cal Cucumber 259gms- 38cal Ten cashew - 90 calTotal -154 calories approx.

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