This soup is AMAZING. We will undoubtedly make this recipe again. The Eat To Live recipes leave us full, satisfied and the soups last for at least a week in the fridge. That’s if we don’t eat it all immediately!

Serves 6

INGREDIENTS:

2 tablespoons water

2 pounds mixed fresh mushrooms (button, shiitake, cremini), sliced 1/4 inch thick

2 cloves garlic, minced or pressed

2 teaspoons herbes de Provence [we used Italian seasonings]

5 cups carrot juice

3 cups unsweetened soy, hemp, or almond mild

2 carrots, coarsely chopped

2 medium onions, chopped

3/4 cup fresh or frozen corn kernels [we used 1-15 ounce can corn]

1 cup chopped celery

3 leeks, cut into 1/2-inch thick rounds

1/4 cup Dr. Fuhrman’s VegiZest or other no-salt seasoning

1/4 cup raw cashews

1 tablespoon fresh lemon juice

1 tablespoon chopped fresh thyme [we used dried]

2 teaspoons chopped fresh rosemary [we used dried]

2 (15-ounce) cans no-salt-added or low-sodium white beans (northern, navy, cannellini), drained and rinsed [we used northern]

5 ounces baby spinach

1/4 cup chopped fresh parsley, for garnish (optional)

DIRECTIONS:

Heat the water in a large saute’ pan. Saute’ the mushrooms, garlic, and herbes de Provence for about 5 minutes, or until tender, adding more water if necessary to prevent from sticking. Set aside.

In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, the carrots, onion, corn, celery, leeks, and VegiZest to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.

In a food processor or high-powered blender, purée the cashews and remaining 1/2 cup milk. Add half of the soup liquid and vegetables, the lemon juice, thyme and rosemary. Blend until smooth and creamy.

Return the pureed soup mixture to the pot. Add the beans, spinach and sautéed mushrooms. Heat until the spinach is wilted. Garnish with parsley, if desired.

Additional cooking notes:

We cooked the soup and let it rest for a couple of hours on the stove. When we were ready to eat, the blending of the soup was easy because it was room temperature and much cooler to handle. Then, we reheated the soup, added the beans and spinach. We didn’t add the mushrooms to the final cooking because Jen doesn’t like mushrooms. Instead, Klint put mushrooms on the bottom of the bowl and added the soup to the top – he loved it! Jen loved it without the mushrooms!

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About Jennifer Armitstead

Jennifer Armitstead is a career coach and coporate talent consultant. She helps people be their best at work. She supports companies by developing strong teams through recruiting, training and coaching. For more information about Jennifer: http://MovingForwardSolutions.com

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