Soup in August?

 

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!

                                            

NN Denises Soup

Lemon Lentil Soup

Ingredients:

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

CashewsRaw – 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

Instructions:

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.

Enjoy!

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