Very Veggie Creamy Soup

By jennKI

Ingredients

• 4 cups (1 L) carrot juice
• 2 cups (500 mL) water
• 2 medium potatoes, chopped into bite sized pieces
• 2 carrots, chopped
• 2 organic celery stalks, chopped
• 1 green pepper, chopped
• 1 yellow pepper, chopped
• 1 red pepper, chopped
• 1 medium onion, chopped
• 4 cloves garlic, minced
• 2 bay leaves
• 1 tablespoon Dr. Fuhrman’s VegiZest or other no salt seasoning
• 1 tablespoon Spike seasoning, no salt
• 4 teaspoons Bragg Liquid Aminos
• 10 Brazil nuts
• 4 ounces (113 g) organic baby spinach
• 2 tablespoons nutritional yeast
• fresh parsley, for garnish

Details

Servings 6
Adapted from eatrightamerica.com

Preparation

Step 1

Add all ingredients, except the nuts, spinach, nutritional yeast, and parsley, to a large soup pot.

Cover and simmer for 20 minutes.

With a slotted spoon remove 1/2 of the vegetables and place in a Vita-Mix or other powerful blender. Add some of the soup liquid. Add Brazil nuts to blender mixture and blend until creamy and smooth.

Add back to pot and stir in spinach to wilt. Stir in nutritional yeast.

Remove to soup bowls and sprinkle with parsley before serving.