How To Make Detox Vegetable Soup
Savor a warm, healthy dish with this vegetable soup made with carrot, celery, and broccoli blended smooth with cashews and spinach.
Serves:
Ingredients
- 1sweet onion,chopped
- 1carrot,chopped
- 3celery stalks,chopped
- 5cupsbroccoli,florets and stalks, chopped
- 7cupswater,divided
- 1tspdried basil
- 1tspsea salt
- 1cupraw cashews
- 2cupsgreen lentils,cooked
- 2cupsbaby spinach,packed
- olive oil,for drizzling, optional
- ground pepper,optional
Instructions
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Place the onion, carrot, celery, and broccoli in a large pot.
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Add 6 cups water, basil, and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.
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Let simmer for 15 to 20 minutes or until the broccoli is tender.
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Meanwhile, in a blender, create the cashew cream. Blend together the cashews and remaining 1 cup water. (If adjusting the serving size, just keep the cashew to water ratio 1:1.)
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Pour the cashew cream into the pot with the veggies and stir.
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Add the green lentils and stir again.
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Add the spinach to the blender with the cooled pot of veggies, and carefully blend the soup in batches until smooth.
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Ladle into bowls, drizzle lightly with olive oil, and top with freshly ground pepper, if desired. Enjoy!
Nutrition
- Calories: 568.53kcal
- Fat: 22.27g
- Saturated Fat: 3.57g
- Monounsaturated Fat: 13.15g
- Polyunsaturated Fat: 3.60g
- Carbohydrates: 71.46g
- Fiber: 13.45g
- Sugar: 9.02g
- Protein: 27.74g
- Sodium: 464.28mg
- Calcium: 132.69mg
- Potassium: 1224.00mg
- Iron: 8.26mg
- Vitamin A: 156.22µg
- Vitamin C: 90.53mg
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