The Soups in You

Creamy Vegetable Almond Butter Soup
1/2 cup dried lentils
6 cups carrot juice
1 bunch kale, de-stemmed and chopped into bite-sized pieces
1 medium butternut squash (or 1 box frozen), peeled and cut into chunks
1 cup small broccoli florets
1 small zucchini, cut into chunks
3/4 cup blanched almonds, chop and reserve 1/4 cup
4 medjool dates, pitted
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups unsweetened soy milk
1 tablespoon raw almond butter
4 packed cups organic baby spinach
Simmer first 6 ingredients, covered, for 45 minutes or until vegetables are very tender. With slotted spoon remove 2 cups of vegetables and set aside. Add rest of soup mixture to a Vita-Mix or other powerful blender and blend along with 1/2 cup almonds and rest of ingredients, except for the spinach, until smooth and creamy. Add more soymilk to thin if needed. Add back to soup pot along with the reserved vegetables. Add spinach and heat until wilted. Serve with 1/4 cup chopped blanched almonds sprinkled on top. Serves 4.

Creamy Vegetable Soup
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
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.

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Comments (1) Read through and enter the discussion with the form at the end
Kirsten - June 12, 2007 2:16 PM

I LOVE soups with nut-sauces. In our house, we make a pureed version of green machine and use a cashew sauce in it. Not that there's anything tastier than a handful of raw nuts, but these soups sound pretty tempting!

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