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Vanilla Autumn Soup


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Serves 6 | Prep Time | Cook Time

Ingredients

1/2 cup dried lentils
6 cups carrot juice
1 bunch kale, de-stemmed and chopped into bite-sized pieces
3/4 medium butternut squash, peeled and chopped
1 cup small broccoli florets
1 small zucchini, chopped
3/4 cup blanched almonds, reserving 1/8 cup
4 pitted dates
1/2 cup unsweetened applesauce
2 teaspoons vanilla extract
2 cups unsweetened soy milk
1 tablespoon raw almond butter
5 cups organic baby spinach


Place lentils, carrot juice, kale, butternut squash, broccoli, and zucchini in a large soup pot. Bring to a boil. Reduce heat to medium and cover. Simmer for 45 minutes or until vegetables are tender. Meanwhile, blend almonds, dates, applesauce, vanilla, soymilk, and almond butter in a high powered blender until smooth. Pour into soup pot with tender vegetables. Stir for a few minutes to combine. Sprinkle reserved chopped almonds for garnish. Transfer soup into powerful blender and blend until soup is smooth. Pour back into soup pot and add spinach. Heat until spinach wilts. Serves 6.


(taken from diseaseproof.com)


Pairs Well With


Notes

taken from diseaseproof.com

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