I promised last week that I would share this soup recipe with you all. My dear friend Lou came up with this one – and it’s both nutritious and delicious. Lou is the owner and head pharmacist of The Compounding Lab at Albion. You’ve heard me say Lou is amazing! As well as being a ‘great gal’ she is passionate about creating the very best individualised medicine and helping you to be as healthy and energetic as you can be. Lou and her team are treating the “A to Z” of conditions but you don’t need to be ‘sick’ to see her. I just wondered if I could fee better – more energetic, healthier, more alert – I’m loving the wellness journey I’m now on.
1 cup dried split peas
½ cup dried adzuki or cannellini beans
4 cups water
6 medium zucchini (whole)
6 cups carrot juice (fresh)
2 cups celery juice (fresh)
2 tablespoons salt free vegetable stock powder or low salt Vegeta
4 medium onions (chopped)
3 leeks (cut lengthways and cleaned thoroughly) -coarsely chopped
2 bunches kale (tough stems and centre ribs removed) – chopped
1 cup raw cashews
2 ½ cups fresh mushrooms (chopped)
Place the peas and beans and water in a very large pot over low heat. Bring to a boil, and reduce heat. Add the zucchinis (whole) to the pot. Add the carrot juice and celery juice, and vege stock. Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot. After at least 10 minutes, remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot. Add the mushrooms and continue to simmer until the beans are soft, about 2 hours total cooking time.
Hope you enjoy this soup as much as my family and I do!