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8 cups no-salt-added or low sodium vegetable broth, divided
1 small onion, chopped
2 carrots, chopped
4 ribs celery, chopped
4 cloves garlic, chopped
1 cup wheat berries or wild rice, rinsed and drained
1 teaspoon coconut aminos
1 teaspoon dried thyme
3/4 cup raw cashews
1/4 cup hemp seeds
1/8 teaspoon black pepper or to taste
1 1/2 cups cooked or 1 (15 ounce) can no-salt-added or low sodium cannellini beans
10 ounces mushrooms, sliced
In a large soup pot, bring 7 cups of the vegetable broth to a simmer. Add onion, carrots, celery, garlic, wheat berries or wild rice, coconut aminos, thyme and black pepper. Return to a simmer, cover pot and cook for 30 minutes.
Place remaining 1 cup of vegetable broth, cashews, hemp seeds and beans in a high-powered blender and blend until very smooth.
Add blended mixture to soup pot along with the mushrooms, partially cover and cook for an additional 15 minutes, stirring occasionally.
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Protein 16 g Carbohydrates 47 g Sugars 4 g Total Fat 11.9 g Saturated Fat 1.8 g Cholesterol 0 mg Sodium 246 mg Fiber 9.7 g Beta-Carotene 1764 ug Vitamin C 5 mg Calcium 91 mg Iron 5.4 mg Folate 106 ug Magnesium 168 mg Potassium 785 mg Zinc 3.4 mg Selenium 31.4 ug