Dr Fuhrman has been very inspirational to us as we have been focusing on eating a plant based diet. He recommends eating soup to meet your nutritional needs and today we made this one up! … Literally. It tasted fantastic so we wanted to share! It also freezes well… If you have any left over that is 😉
Easy Peasy Veggie Soup
- 1 onion
- 6 cloves garlic
- 6 carrots
- 4 celery stalks
- 3 cups spinach
- 2 bunches baby bok choy
- 4 baby summer squash (zucchini or yellow)
- 10 – 20 baby portabella mushrooms
- 2 cups cashews
- 4 Tbs. your choice of fat (we used pork)
- Cayenne, salt and pepper to taste
Chop all veggies into small pieces and saute’ in fat for 3 – 5 minutes. Add cashews and water to two inches above the veggie line. Simmer until vegetables are tender. Season with cayenne, salt and pepper. Blend with stick blender or a high power blender such as a Vita Mix.
Here is our daily report on our meals!
Breakfast was Kamut with strawberries and bananas with a little bit of yogurt.
For lunch we had our Veggie Soup and a whole grain biscuit.
We worked outside in the garden all day so we were tired and needed something fast and easy for dinner. We just juiced a bunch of yummy vegetables, one of our favorite things to do! We have a fun post about Juicing Tips if you want to check it out.
Some days are totally crazy! But we are trying our best to stick to our goal! That’s what counts right?
What are some of your favorite recipes when you are in a hurry? Let us know below!