Cucumber Soup with Dill and Cashews

– ¾ salad cucumber
– 1 handful natural cashews (soaked overnight or at least for 4 hours in lukewarm water)
– A little fresh dill
– Herbs (ramsons, garlic, pepper, turmeric)
– Salt

Place the softened cashews into a mixer with a little cold water, sliced cucumber, a small amount of fresh dill and spices and mix everything to the desired consistency. Add the salt at the very end, tasting the soup first to make sure it is necessary, or add a little quality unrefined salt without iodine – for example unrefined sea salt, Celtic Sea Salt, or Himalayan salt. Finally, you can warm the soup in a pan, constantly stirring at low heat, up to max. 42°C / 108°F, in order not to damage the enzymes and other nutrients.


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