Healthy Vegetable Soup With a Secret Ingredient
This vegetable soup is so creamy and delicious that you will think it has cream in it, but it doesn't. It's vegan, gluten-free and can be made with either low-sodium or no-sodium vegetable broth. Plus there is one ingredient that you may be surprised it has in it, but it is what makes the soup so delicious!
Servings: 8
Calories: 127kcal
Equipment
- 1 Juicer
- 1 soup pot large
- 1 chef's knife
- measuring cups and spoons
Ingredients
- 1 cup lentils uncooked
- 1 head cabbage cut into pieces
- 1 cup celery coarsely chopped
- 3 carrots medium sized coarsely chopped
- 2 leeks coarsely chopped
- 2 garlic cloves minced
- 1 tbsp no salt seasoning
- 2 cups carrot juice
- 8 cups vegetable broth low sodium or no-salt
- 1/2 tsp nutmeg
- 1/8 tsp cayenne pepper to taste
- 1 cup raw cashews add 1/2 for less calories or 1/2 cup cashew butter
- 3 cups kale chopped
- 2 cups baby spinach
Instructions
- Place all ingredients in a large soup pot, except for the cashews, kale and spinach. Bring the pot to a boil, stirring frequently so the contents don't stick to the bottom of the pot.
- Once boiling, reduce heat, stir, cover and let simmer for 30 minutes or until the lentils and vegetables are soft.
- Stir in the cashews, kale and spinach.
- Use a high speed blender or immersion blender to whip the soup until it is smooth. Note: If using a high speed blender, make sure you have the vent on the lid of the blender removed before blending as the vegetables and liquid will be very hot and will need venting before blending.
- Serve
Nutrition
Serving: 1cup | Calories: 127kcal | Carbohydrates: 54g | Protein: 17g | Fat: 5g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 550mg | Potassium: 659mg | Fiber: 18g | Sugar: 15g | Calcium: 228mg