Creamy Zucchini Immunity Soup
Author: Dana Garner, inspired by Dr. Fuhrman's Eat to Live Recipes
Recipe type: soup
Prep time:
Cook time:
Total time:
Serves: 10
- ½ cup dried split peas
- ½ cup dried beans (I use lentils)
- 4 cups water
- 3 large onions, chopped
- 8 zucchini, cut small
- 3 leek stalks, chopped coarsely
- 5 stalks of kale, stems removed, chopped finely
- 5 pounds of carrots, juiced (4-5 cups)
- 2 bunches celery, juiced (2 cups)
- 1 cup cashews
- 1 cup mushrooms, chopped
- 2 teaspoons salt (or more, salt to your taste)
- 1 teaspoon Italian seasoning
- 1 teaspoon white pepper or any pepper to taste
- In a large stock pot, add beans and split peas to water. Bring to a boil. Cook for 30 minutes.
- Add onion, leeks, kale, zucchini. Cook until slightly tender.
- Add carrot and celery juice. Simmer for 10 minutes.
- Remove 2 cups of the broth and add to a blender. Add cashews. Blend until smooth.
- Add cashew-broth mixture back to the soup.
- Add the mushrooms. Simmer for another 30-40 minutes or until the beans are tender.
- Add springs of parsley for garnish.
Recipe by Eat Write Pack Light at https://www.eatwritepacklight.com/creamy-zucchini-immunity-soup/
3.2.2885