Serves: 11 one cup servings
Preparation Time: 30 minutes Ingredients 1 head cabbage, cut into pieces 3 medium carrots, coarsely chopped 1 cup celery, coarsely chopped 2 leeks, coarsely chopped 2 cloves garlic, minced 1 tablespoon Dr. Fuhrman's VegiZest or other no salt herbal seasoning blend 2 cups carrot juice 4 cups vegetable broth, low sodium or no salt added 1/2 teaspoon nutmeg 1 cup raw cashews or 1/2 cup raw cashew butter 5 cups chopped kale leaves or baby spinach
Instructions:
Place all the ingredients except the cashews in a pot. (if you are using spinach instead of kale do not add it until later) Cover and simmer for 30 minutes or until vegetables are tender. In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews until smooth and creamy. Return to the pot. Stir in the spinach if using and heat just until spinach is wilted. Nutritional Info per Cup: Cals 116 Total Fat 518g Sodium 237mg Total Carbohydrates 15g Dietary Fiber 4g Protein 5g |
