Description
This Detox Vegetable Soup is a nourishing, creamy blend of wholesome vegetables, lentils, and cashew cream. Packed with antioxidants and plant-based protein, it is perfect for a light yet satisfying meal. The soup is simmered gently to tenderize the vegetables, then blended to a smooth, velvety texture, making it both comforting and detoxifying.
Ingredients
Vegetables
- 1 sweet onion, chopped
- 1 carrot, chopped
- 3 stalks celery, chopped
- 5 cups chopped broccoli florets and stalks
- 2 cups packed baby spinach
Liquids & Seasonings
- 7 cups water, divided (6 cups + 1 cup)
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- Ground pepper, optional
- Olive oil, for drizzling (optional)
Other Ingredients
- 1 cup raw cashews
- 2 cups cooked green lentils
Instructions
- Prepare the vegetables: Place the chopped onion, carrot, celery, and broccoli into a large pot. Add 6 cups of water, dried basil, and sea salt; stir to combine and bring the mixture to a boil over high heat.
- Simmer the soup: Once boiling, cover the pot and reduce the heat to low. Let the vegetables simmer gently for 15 to 20 minutes, or until the broccoli is tender but not mushy.
- Make cashew cream: While the veggies cook, place the raw cashews and the remaining 1 cup of water into a blender. Blend until a smooth cream forms, maintaining a 1:1 ratio of cashews to water for consistency.
- Combine cashew cream with veggies: Pour the cashew cream into the pot with the simmered vegetables and stir well to incorporate.
- Add lentils: Stir in the cooked green lentils evenly throughout the soup.
- Blend the soup: Allow the pot to cool slightly to avoid spills or burns, then add the baby spinach leaves to the blender. Working in batches, carefully blend the soup mixture until smooth and creamy.
- Serve: Ladle the smooth vegetable soup into bowls. Optionally, drizzle with a little olive oil and sprinkle with freshly ground pepper to taste. Serve warm and enjoy your detoxifying meal!
Notes
- Use cooked lentils that are soft but not mushy for best texture.
- If you prefer a chunkier soup, blend only half of the soup and stir in the unblended portion before serving.
- Soak cashews for 2 hours before blending for an even creamier texture, if time permits.
- Adjust seasoning after blending to taste, adding more salt or pepper if needed.
- This soup can be stored in the refrigerator for up to 4 days or frozen for up to 2 months.
- Prep Time: 15 minutes
- Cook Time: 25 minutes
- Category: Soup
- Method: Stovetop
- Cuisine: Vegetarian
