Detox Vegetable Soup
This velvety Detox Vegetable Soup, free from dairy, is a breeze to prepare and packed with a wealth of nourishing ingredients!
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Ingredients
- 1 sweet onion
- 1 carrot
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 cup raw cashews
- 2 cups cooked green lentils
- 2 cups packed baby spinach
- Olive oil
- Ground pepper
- 3 stalks celery
- 5 cups chopped broccoli
- 7 cups water
Instructions
- 1
In a sizable pot, combine the chopped onion, carrot, celery, and broccoli. Pour in 6 cups of water along with the basil and salt. Mix well. Heat the mixture on high until it reaches a boil, then cover the pot and lower the heat to maintain a gentle simmer.
- 2
Allow the soup to simmer for 15 to 20 minutes, or until the broccoli becomes tender.
- 3
While the soup simmers, prepare the cashew cream using a blender. Combine the cashews with the remaining 1 cup of water and blend until smooth. (If you modify the number of servings, just ensure you maintain a 1:1 ratio of cashews to water.)
- 4
Once blended, add the cashew cream to the pot with the vegetables and stir to combine.
- 5
Incorporate the green lentils into the mixture and stir again.
- 6
Add the spinach to the blender, and after letting the vegetable mixture cool slightly, blend the soup in batches until it reaches a smooth consistency.
- 7
Serve the soup in bowls, drizzle with a touch of olive oil, and sprinkle with freshly ground pepper if you like. Enjoy your meal!
Nutrition Information
Notes & Tips
- To store: Refrigerate in an airtight container for up to four days.