1 head cabbage, cut into pieces 3 medium carrots, coarsely chopped 1 cup celery, coarsely chopped 2 leeks, coarsely chopped 2 cloves garlic, minced 1 tbsp Dr. Fuhrman’s VegiZest or other no-salt seasoning blend, adjust to taste 2 cups carrot juice 6 cups low-sodium or no-salt-added vegetable broth 1/2 tsp nutmeg 1/8 tsp cayenne pepper or to taste 5 cups chopped kale leaves or baby spinach 1 cup raw cashews or 1/2 cup raw cashew butter
Place all the ingredients except the cashews in a pot.
Cover and simmer for 30 minutes or until vegetables are tender.
In a food processor or high powered blender, blend 2/3 of the soup liquid and vegetables with the cashews until mixture is smooth and creamy.
Place entire mixture in the pot and enjoy.
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