4
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Ingredients
For the Soup:
1 head cauliflower, cut into pieces
3 carrots, coarsely chopped
1 cup coarsely chopped celery
2 leeks, coarsely chopped
2 cloves garlic, minced
2 cups carrot juice
4 cups water
1/2 teaspoon nutmeg
3/4 cup raw cashews
1/4 cup hemp seeds
5 cups chopped kale leaves or baby spinach
1 tablespoon caraway seeds
For the Chutney:
1 tablespoon yellow mustard seeds
1/2 cup water
1 pinch crushed red pepper flakes
1/2 bay leaf
2 apples, peeled and diced
Instructions:
Place all the soup ingredients except the cashews, hemp seeds, kale, caraway seeds and vinegar in a pot. Cover and simmer for 15 minutes or until the vegetables are just tender.
Meanwhile, steam the kale until tender. If you are using spinach, there is no need to steam it; it will wilt in the hot soup.
In a food processor or high-powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and hemp seeds until smooth and creamy. Return to the pot and stir in the steamed kale or raw spinach, caraway seeds and vinegar.
To make apple chutney, toast the mustard seeds in a hot stainless steel pot. Add the vinegar, water and spices, bring to a boil and add the apples. Remove the bay leaf and cinnamon stick and set aside to cool completely.
Serve soup topped with a spoonful of apple chutney.
My Notes:
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Per Serving:
Calories 406
Protein 15 g
Carbohydrates 56 g
Sugars 20 g
Total Fat 17.2 g
Saturated Fat 2.7 g
Cholesterol 0 mg
Sodium 210 mg
Fiber 10.4 g
Beta-Carotene 22361 ug
Vitamin C 157 mg
Calcium 263 mg
Iron 6.5 mg
Folate 139 ug
Magnesium 225 mg
Potassium 1588 mg
Zinc 3.5 mg
Selenium 11.4 ug