Creamy Vegetable Soup
INGREDIENTS
  • Servings: 6
  • 4 ounces frozen chopped onions
  • 8 ounces frozen broccoli florets
  • 1 cup frozen edamame beans
  • 3 tablespoons VegiZest or other no salt added seasoning
  • 2 cups carrot juice
  • 3 cups no-salt vegetable juice
  • 4 cloves garlic, pressed or minced
  • 1/2 teaspoon ground ginger
  • 1/2 cup raw cashews
  • 16 ounces frozen chopped collard greens
  • 1 15-ounce can white beans (navy or cannelloni), no salt
  • 1 tablespoon fresh lime juice
DIRECTIONS
  1. Simmer all ingredients, except for cashews, collard greens, white beans, and lime juice, about 45 minutes or until vegetables are tender. In blender, puree cooked ingredients and cashews with just enough soup liquid to liquefy. Simmer greens in remaining broth for 10 minutes. Add pureed mixture and beans to greens and broth. Mix thoroughly and serve. Serves 6.
  2. (taken from diseaseproof.com)
RECIPE BACKSTORY
taken from diseaseproof.com