Detox Vegetable Soup

🧂 Ingredients

• 1 sweet onion (chopped)
• 1 carrot (chopped)
• 3 stalks celery (chopped)
• 5 cups chopped broccoli (florets and stalks)
• 7 cups water (divided)
• 1 teaspoon dried basil
• 1 teaspoon sea salt
• 1 cup raw cashews
• 2 cups cooked green lentils
• 2 cups packed baby spinach
• Olive oil (for drizzling (optional))
• Ground pepper (optional)

👨‍🍳 Instructions

1. 1

   Place the onion, carrot, celery and broccoli in a large pot. Add 6 cups water, basil and salt to the pot and stir. Bring to a boil over high heat then cover and reduce heat to a low simmer.

2. 2

   Let simmer for 15 to 20 minutes or until broccoli is tender.

3. 3

   Meanwhile, in a blender, create your cashew cream. Blend together the cashews and remaining 1 cup water. (If you adjust the serving size, just keep the cashew to water ratio 1:1.)

4. 4

   Pour the cashew cream into the pot with the veggies and stir.

5. 5

   Add the green lentils and stir again.

6. 6

   Add the spinach to the blender, and carefully (let the pot of veggies cool a bit first!) blend the soup in batches until smooth.

7. 7

   Ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired. Enjoy!