Soak the cashews overnight, then drain and rinse them. Scrub, peel and chop Jerusalem artichokes and thoroughly wash spinach. Throw cashews, Jerusalem artichokes and spinach into the blender jar, add water, salt, pepper and nutmeg and blend on high speed until smooth and warm. Garnish with a drizzle of olive oil, Lifefood Onion Chips and pink pepper grains.
This recipe was created in cooperation with Stefania from the wonderful food blog La Tortoise.