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Note: This recipe requires a juicer and a blender.
Ingredients:
- 1 cup dried split peas and/or beans
- 4 cups water
- 4 medium onions
- 6-10 medium zucchini
- 3 leek stalks
- 2 bunches kale or collard greens
- 5 pounds of carrots (4/5 cups juice)
- 2 bunches organic celery (2 cups juice)
- 2 tablespoons Dr. Fuhrman's VegiZest or other seasoning
- 1 cup raw cashews
- 1 package mushrooms, chopped (mixture shiitake, cremini, and/or oyster)
Instructions:
Place the beans and water in a very large pot and cook, covered, on the lowest heat possible.
Take the outer skins off the onions and place them in the covered pot. Do not cut them up, put them in whole.
Add whole zucchinis.
Cut the botttom roots off the leeeks and slice them up the side so each leaf can be thoroughly washed . (Leeks have lots of dirt hidden inside). Throw away the last inch at the green top. Place the entire leek into the pot.
Strip leaves from kale or collard stems. Discard stems. Chop leaves and add to soup pot.
Juice the carrots and celery in juice extractor.
Add the juice to the pot along with the VegiZest.
While the group is simmering, chop up the mushrooms (if desired). By the time you get to this stage, the zucchini and onions should be soft.
This next step only works if you have a powerful blender, of a food processor. Ladle some of the liquid from the pot into the machine.
Use tongs to remove the soft onions, zucchini, and leeks, being careful to leave the beans and some of the kale in the pot.
In a few separate batches, completely blend together the onions, zucchini, and leeks. Return the blended mixture to the pot.
Place some of the soup liquid and the cashews into the blender/food processor, and blend until creamy.
Return the blended, creamy mixture back to the pot.
Add the mushrooms and simmer another 20 minutes.
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