Creamy Red Pepper Soup

By Leesa W

From Dr. Fuhrman!

Ingredients

• 3 medium zucchini, chopped
• 2 medium red bell peppers, chopped
• 2 medium onions, chopped
• 2 cups frozen corn
• 5 cups vegetable broth, low sodium or no-salt-added
• 1/2 teaspoon dried thyme
• 1 teaspoon dried basil
• 1 teaspoon dried Italian seasoning
• 1 tablespoon Dr Fuhrman's Vegizest or other no-salt seasoning blend
• 4 cloves garlic, chopped
• 1/2 cup raw cashews
• 3 cups cooked white beans or 2 (15 ounce) cans low sodium cannellini beans)
• 5 ounces kale, chopped
• 1/2 cup nutritional yeast

Details

Adapted from makingthymeforhealth.com

Preparation

Step 1

Place all ingredients except cashews, beans, kale and nutritional yeast in a soup pot. Let simmer until zucchini is tender, around 25 minutes.

Blend cooked ingredients with cashews. Place back in pot and add beans and heat. Stir in kale until wilted, take off heat and stir in nutritional yeast.