Detox Vegetable Soup
Ingredients
The soup base
-
1
unit
sweet onion, chopped
-
1
unit
carrot, chopped
-
3
stalks
celery, chopped
-
5
cups
broccoli, chopped (florets and stalks)
-
7
cups
water, divided
-
1
teaspoon
dried basil
-
1
teaspoon
sea salt
The creamy element
-
1
cup
raw cashews
-
2
cups
cooked green lentils
-
2
cups
packed baby spinach
Optional toppings
-
to taste
olive oil, for drizzling
-
to taste
ground pepper
Instructions
- Combine the chopped onion, carrot, celery, and broccoli in a large pot.
- Add 6 cups of water, basil, and salt, then stir and bring to a boil.
- Cover and reduce heat to a low simmer for 15-20 minutes until the broccoli is tender.
- In a blender, blend the cashews with the remaining 1 cup of water to create cashew cream.
- Add the cashew cream to the pot along with the cooked lentils and stir.
- Blend the soup in batches until smooth, adding the spinach to the blender.
- Serve in bowls, drizzled with olive oil and topped with ground pepper if desired.
Nutrition Facts (estimated)
Servings
5
Calories
293
Total fat
12.5g
Total carbohydrates
34g
Total protein
15g
Sodium
646mg
Cholesterol
0mg
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