Name: Broccoli Cauliflower Soup
Yield: 5
Ingredients: 1/2 head broccoli, cut into small florets; 1/2 head cauliflower, cut into small florets; 1 onion, coarsely chopped; 3 stalks celery, coarsely chopped; 4 cloves garlic, chopped; 2 cups carrot juice; 4 cups no-salt added or low sodium vegetable broth or more as needed; 1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoing, adjusted to taste; 1/2 cup raw cashews; 1/2 cup hemp seeds; 1 1/2 cups cooked navy beans or 1 (15 ounce) can low sodium or no-salt-added navy beans; 1 bunch kale, tough stems removed and coarsely chopped; 1/4 teaspoon black pepper or to taste; pinch cayenne pepper, if desired

Serves

Ingredients

1/2 head broccoli, cut into small florets

1/2 head cauliflower, cut into small florets

1 onion, coarsely chopped

3 stalks celery, coarsely chopped

4 cloves garlic, chopped

2 cups carrot juice

4 cups no-salt added or low sodium vegetable broth or more as needed

1 tablespoon Dr. Fuhrman’s VegiZest or other no-salt seasoing, adjusted to taste

1/2 cup raw cashews

1/2 cup hemp seeds

1 1/2 cups cooked navy beans or 1 (15 ounce) can low sodium or no-salt-added navy beans

1 bunch kale, tough stems removed and coarsely chopped

1/4 teaspoon black pepper or to taste

pinch cayenne pepper, if desired

Instructions

Place broccoli, cauliflower, onion, celery, garlic, carrot juice, vegetable broth and no-salt seasoning in a large soup pot. Cover and simmer for 15-20 minutes or until broccoli and cauliflower are tender.

Remove vegetables with a slotted spoon and reserve broth. Blend vegetables, cashews, hemp seeds and beans in a high-powered blender with just enough broth to liquefy. Or add cashews, hemp seeds and beans to pot and blend using an immersion blender.

Cook kale in remaining broth for 10 minutes or until tender. Stir in blended mixture, season with black pepper and reheat, adding additional vegetable broth if needed to adjust consistency.

Nutrition Facts

Calories 317, Protein 14 g, Carbohydrates 43 g, Sugars 7 g, Total Fat 12.1 g, Saturated Fat 1.6 g, Cholesterol 0 mg, Sodium 214 mg, Fiber 12 g, Beta-Carotene 12676 ug, Vitamin C 146 mg, Calcium 233 mg, Iron 5.1 mg, Folate 170 ug, Magnesium 167 mg, Potassium 1210 mg, Zinc 2.6 mg, Selenium 10.2 ug

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Broccoli Cauliflower Soup