In large soup pot, bring the carrot juice, 2.5 cups of the milk, carrots, onion, corn, celery, leeks, and VegiZest (or other no-salt seasoning) to a boil. Add the mushrooms, garlic, and herbes de lProvence. Reduce the heat and simmer until the vegetables are tender, about 30 minutes.
In a food process or 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 puréed soup mixture to the pot. Add the beans, spinach, and sautéed mushrooms. Heat until the spinach is wilted. Garnish with parsley.
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|Serving Size: 1 Serving (577g)|
|Recipe Makes: 5 Servings|
|Calories from Fat: 38 (19%)|
|Amt Per Serving||% DV|
|Total Fat 4.2g||6 %|
|Saturated Fat 0.8g||4 %|
|Monounsaturated Fat 2g|
|Polyunsanturated Fat 1g|
|Cholesterol 0mg||0 %|
|Sodium 164mg||6 %|
|Potassium 1284mg||34 %|
|Total Carbohydrate 38.3g||11 %|
|Dietary Fiber 6g||24 %|
|Sugars, other 32.2g|
|Protein 6g||9 %|
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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: 199
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