From dr fuhrman's website
If using dried mushrooms, soak them in hot water to cover for 30 minutes and cut in pieces.
Heat 1/8 cup water in large saute pan. Water sauté the fresh and dried mushrooms, garlic and dried herbs until tender and fragrant. Set aside.
In large soup pot, bring carrot juice, water, carrots, cauliflower, celery, leeks and VegiZest to a boil. Reduce heat and simmer until vegetables are tender, about 30 minutes.
Puree 1/2 vegetable soup in high powered blender, adding cashews, lemon juice, and fresh herbs. Blend until smooth and creamy.
Add pureed soup back to soup pot along with mushrooms, beans, and spinach. Heat until spinach is wilted.
Serve garnished with fresh chopped parsley.
View line-by-line Nutrition Insights™: Discover which ingredients contribute the calories/sodium/etc.
|Serving Size: 1 Serving (5050g)|
|Recipe Makes: 1 Servings|
|Calories from Fat: 189 (9%)|
|Amt Per Serving||% DV|
|Total Fat 21g||28 %|
|Saturated Fat 4g||20 %|
|Monounsaturated Fat 9.5g|
|Polyunsanturated Fat 5g|
|Cholesterol 0mg||0 %|
|Sodium 200714.6mg||6921 %|
|Potassium 14668.4mg||386 %|
|Total Carbohydrate 304.1g||89 %|
|Dietary Fiber 32.1g||129 %|
|Sugars, other 271.9g|
|Protein 175g||250 %|
Powered by: USDA Nutrition Database
Disclaimer: Nutrition facts are derived from linked ingredients (shown at left in colored bullets) and may or may not be complete. Always consult a licensed nutritionist or doctor if you have a nutrition-related medical condition.
Calories per serving: 2004
Get detailed nutrition information, including item-by-item nutrition insights, so you can see where the calories, carbs, fat, sodium and more come from.
There are no reviews yet. Be the first!
What would you serve with this? Link in another recipe.