Cooking Time
30 minutes
Yields
4-6 servings
Ingredients
- 6 cups of water
- 3 stalks of celery, chopped
- 5 cups of broccoli, chopped
- 2 cups of mung bean (green lentils), cooked
- 2 cups of baby spinach
- 1 cup of cashews
- 1 carrot, chopped
- 2 tbsp extra virgin olive oil
- 1 tsp basil, dried
- 1 tsp Himalayan salt
- 1 tsp black pepper
Directions:
- Add all ingredients to a pot beside the cashews and spinach and bring to a boil. Then lower the heat and simmer for 15 – 20 minutes until the broccoli is cooked and tender.
- In a blender put in the cashews and few spoons of the soup. Blend well to form a creamy consistency.
- When the soup has cooled down a bit blend all together with the cashew cream and the spinach in the blender.
- Blend to attain your desired consistency.
- Heat and serve. Drizzle with a bit of olive oil and season with herbs of your choice. Add fresh lemon juice if desired.
This statement has not been evaluated by the Food & Drug Administration. This product is not intended to diagnose, treat, cure, or prevent any disease.