Very Veggie Creamy Soup
4 cups carrot juice
2 cups water
2 medium potatoes, chopped into bite sized pieces
2 carrots, chopped
2 organic celery stalks, chopped
1 green pepper, chopped
1 yellow pepper, chopped
1 red pepper, chopped
1 medium onion, chopped
4 cloves garlic, minced
2 bay leaves
1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
1 tablespoon Spike seasoning, no salt
1 tablespoon Bragg Liquid Aminos
10 Brazil nuts
4 ounces organic baby spinach
fresh parsley, for garnish
Add all ingredients, except the nuts, spinach, nutritional yeast, and parsley, to a large soup pot. Cover and simmer for 20 minutes.
With a slotted spoon remove 1/2 of the vegetables and place in a Vita-Mix or other powerful blender. Add some of the soup liquid.
Add Brazil nuts to blender mixture and blend until creamy and smooth. Add back to pot and stir in spinach to wilt.
Stir in nutritional yeast.
Remove to soup bowls and sprinkle with parsley before serving.
Calories 236; Protein 8 g; Carbohydrates 40 g; Total Fat 6.4 g; Saturated Fat 1.4 g; Cholesterol 0 mg; Sodium 271 mg; Fiber 7 g; Beta-Carotene 17824 ug; Vitamin C 137 mg; Calcium 122 mg; Iron 3 mg; Folate 98 ug; Magnesium 109 mg; Zinc 1.8 mg; Selenium 161.8 ug