My Herbs 1

Vegetable Zucchini, Cucumber,
Spinach and Pea Soup
Ingredients:
- One small handful cashews (soaked for 2 hours in cold water)
- 1 tablespoon hulled hemp seeds (soaked for 2 hours in cold water)
- ½ small zucchini
- ½ salad or garden cucumber
- 2 handfuls fresh baby spinach or chard
- 2 handfuls fresh or frozen green peas
- a little fresh or dried dill
- 1 teaspoon of dried or fresh wild garlic (ramsons) or a clove of garlic
- salt
Directions:
Shuck the fresh peas (about a handful, or a handful of frozen peas), and put them
aside in an empty bowl. Gradually add the soaked cashews and hemp seeds into
a mixer along with the sliced cucumber and zucchini (if you have your own garden
produce or organic farmed produce, you can leave the skin on: it contains vitamins
and important nutrients), the spinach and the remaining handful of fresh
or frozen peas, and mix until smooth. Then add salt, garlic, dill to taste.
Finally, mix lightly, taste, and add to the bowl with the whole peas. Mix well. If
you want to eat the soup warm, then carefully mix at a temperature of up to
a maximum of 108°F/ 42°C. This will preserve the raw quality of the soup,
including the living enzymes, minerals, vitamins and other essential nutrients.
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