Trish: “You made SOUP in the middle of August??”
Denise: “Well, we’re having an unusual “cool” spell here in the Carolinas’. Loving it!! It gets a little cool outside and the first thing I did . . . make soup! 🙂
I just fixed a lovely Vegan soup. This is a recipe from Dr. Fuhrman, author of Eat To Live, and I tweaked it a bit.
Remember to soak the lentils (seeds, nuts, legumes before cooking) to break down the digestive enzyme inhibitors –in particular, phytates.”
The fresh lemon juice keeps it light, making it the perfect summer soup!
Carrots – 1 + 1/2 cups – Peeled and Chopped
Celery – 1 cup Chopped
Vegetable Broth (No or Low sodium) – 4 Cups
Red Lentils, soaked overnight (very important)- 1 Cups
Coriander – 3/4 Tsp. – ground
Cumin – 1 Tsp. – ground
Cashews – Raw – 3 Tbsp. OR 1 + 1/2 Tbs. Cashew butter
Lemon Juice – 1/4 cup fresh squeezed (about 2 small lemons)
Baby Bok Choy – 1 Head, chopped (may substitute 1 1/2 cups chopped greens, such as Kale or Spinach)
Parsley – 2 Tbsp. – chopped
Cayenne Pepper – to taste
Place carrots, celery, vegetable broth, lentils, coriander and cumin in a pot and bring to a boil. Reduce heat, cover and simmer for 30-40 minutes or until lentils and vegetables are tender.
In a blender or food processor, blend 1 cup of the soup with cashews and lemon juice. Return to pot along with Bok Choy (or greens) and heat until the greens are wilted. Stir in parsley and season with cayenne pepper.