Serves 6
Ingredients:
Ingredients:
- 3 cups carrot juice
- 1 ½ pounds tomatoes, diced or 1 (28 oz) can whole tomatoes, no-salt-added or low sodium
- ¼ cup (no salt added) sun-dried tomatoes, diced
- 2 celery stalks, diced
- 1 small onion, diced
- 1 Leek , chopped
- 6 cloves garlic, chopped
- 2 tbsp no salt seasoning (e.g. Mrs. Dash No salt seasonings)
- ½ cup raw cashews or ¼ cup raw cashew butter
- ¼ cup chopped fresh basil (or more, if you really like basil)
- 5 ounces organic baby spinach
Directions:
In a large saucepan, add all ingredients except the cashews, basil and spinach. Simmer for 30 minutes.
Remove 2 cups of the vegetables with a
slotted spoon & set aside. Puree the remaining soup with the cashews in a
food processor or high powered blender until smooth. Return the pureed soup
along with the reserved vegetables to the pot. Stir in the basil and spinach
and heat until spinach is wilted.
This soup is too good! I had to stop myself from scarfing it down! It has such a versatile flavor. After we ate our fill of soup, we saved the rest for the next day. I remembered that we had a Spaghetti Squash that needed to be eaten soon, so I sautéed 2/3 cup of halved cherry (or grape) tomatoes & 6 diced baby bella mushrooms in a large frying pan. I added the left over bisque & stirred until heated through. Then I poured it over the spaghetti squash for a delicious, gluten free, vegan, & nutritarian spaghetti! Yummm. I was thinking that if you wanted to prepare it only as a spaghetti sauce, you could add the cherry tomatoes & mushrooms in at the beginning & use about ½ a cup less carrot juice. Never cooked spaghetti squash before? Click Here
This soup is too good! I had to stop myself from scarfing it down! It has such a versatile flavor. After we ate our fill of soup, we saved the rest for the next day. I remembered that we had a Spaghetti Squash that needed to be eaten soon, so I sautéed 2/3 cup of halved cherry (or grape) tomatoes & 6 diced baby bella mushrooms in a large frying pan. I added the left over bisque & stirred until heated through. Then I poured it over the spaghetti squash for a delicious, gluten free, vegan, & nutritarian spaghetti! Yummm. I was thinking that if you wanted to prepare it only as a spaghetti sauce, you could add the cherry tomatoes & mushrooms in at the beginning & use about ½ a cup less carrot juice. Never cooked spaghetti squash before? Click Here
Tomato Bisque recipe adapted from Dr. Fuhrman's 'Eat to Live'
Katherine, I checked out the recipe for spaghetti squash above and I believe mine is easier. If you put the whole squash in the microwave for two minutes you can cut through it alittle easier. Scoop out the seeds and then put the two halves in a dish with alittle water and microwave it for 10 to 12 minutes depending on the size. I have cooked it in the oven also with good results.
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