Recipes
Creamy Vegan Green Vegetable Soup
Vegetarian Vegan Dairy Free Gluten Free Egg Free Nut Free Body Ecology Soy Free Blender
- 8 cups vegetable broth (I use Massel for the best flavour)
- 4 cups broccoli (about 1 head of broccoli)
- 4 cups green beans (about 24 green beans)
- 2 cups roughly chopped zucchini (about 2 zucchini)
- 2 cups yellow squash roughly chopped (about 2 squash)
- 1 cup chopped brown onion (about 1 medium onion)
- ¼ cup chopped celery (1 rib)
- ¼ cup raw macadamias or cashews (*optional see note in post)
- 1/8 cup freshly chopped garlic (about 4-5 cloves)
- 2 Tbsp cold pressed extra virgin olive oil or grapeseed oil
- ½ tsp Celtic sea salt
- Saute the onions and garlic with a bit of the oil for a couple of minutes until soft and translucent.
- Add in the celery, zucchini and squash and saute for a few more minutes.
- Add in the green beans, broccoli and vegetable broth and bring to the boil.
- Simmer for about 20 minutes.
- Puree in batches in your blender (I use a Vitamix)
- Serve topped with ball of grain or with a slice of gluten free bread.
an extra 5 to 10 minutes.
makes 2 servings
(source: http://healthyblenderrecipes.com)