1 head cabbage, cut into pieces
3 medium carrots, coarsely chopped
1 cup celery, coarsely chopped
2 leeks, coarsely chopped
2 cloves garlic, minced
1 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning blend, adjust to taste
2 cups carrot juice
6 cups low-sodium or no-salt-added vegetable broth
1/2 tsp nutmeg
1/8 tsp cayenne pepper or to taste
5 cups chopped kale leaves or baby spinach
1 cup raw cashews or 1/2 cup raw cashew butter
Place all the ingredients except the cashews in a pot.
Cover and simmer for 30 minutes or until vegetables are tender.
In a food processor or high powered blender, blend 2/3 of the soup liquid and vegetables with the cashews until mixture is smooth and creamy.
Place entire mixture in the pot and enjoy.
Calories: 292 calories