6
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Ingredients
6 stalks celery, chopped
1 large onion, diced
6 cloves garlic, chopped
2 teaspoons dry thyme
1 teaspoon smoked paprika
8 cups no-salt-added or low sodium vegetable broth
1 large head cauliflower, cut into florets
15 ounces light canned coconut milk
1 head garlic, roasted (see note)
1/2 cup raw cashews
2 tablespoons hemp seeds
1 cup water
1 1/2 cups or 1 (15 ounce) can no-salt-added or low sodium cannellini or other white beans
1 bunch kale, tough stems removed, chopped
1/2 cup chopped parsley
1 lemon, juiced
Instructions:
Add celery, onions, chopped garlic, thyme and smoked paprika to a soup pot along with 2-3 tablespoons of water and saute until soft.
Add the vegetable broth and bring to a simmer, then add the cauliflower and cook until tender, about 15 minutes.
Place coconut milk, roasted garlic, cashews, hemp seeds, water and half of the vegetables from the soup pot in a high-powered blender and blend until smooth. Add mixture back to the soup pot.
Add beans, kale, parsley and lemon juice, return to a simmer and cook for 10 minutes or until kale is soft.
Note: To roast garlic, break the cloves apart, leaving the papery skins on. Bake at 350 degrees F for about 25 minutes until garlic is soft. When cool, remove the skins.
My Notes:
(Click Edit to enter your notes about this recipe)
Per Serving:
Calories 337
Protein 13 g
Carbohydrates 40 g
Sugars 6 g
Total Fat 16.4 g
Saturated Fat 10.1 g
Cholesterol 0 mg
Sodium 295 mg
Fiber 10.8 g
Beta-Carotene 5620 ug
Vitamin C 151 mg
Calcium 235 mg
Iron 6.6 mg
Folate 199 ug
Magnesium 133 mg
Potassium 1248 mg
Zinc 2.3 mg
Selenium 6.5 ug