This recipe has been modified to support a balanced meal plan. More info here.
| Makes 6 servings. Each serving provides: 3 oz potato 2 oz protein 5 oz vegetables ½ oz fat Aprx Nutrition For One Serving Cal: 284 Protein: 12g Carbs: 48g Fat: 6.5g Fiber: 12g |
Ingredients
Use any mixture of vegetables that will equal 30 oz.
- 3 oz cashews, soaked
- 5 oz onions, chopped
- 1 clove garlic, minced
- 18 oz potatoes, cubed
- 10 oz cabbage, chopped small
- 6 oz mushrooms, chopped
- 4 oz carrots, chopped
- 3 oz celery, chopped
- 2 oz red pepper, chopped
- 6 cups water* divided
- 12 oz cooked or canned white beans
- .6 Nutritional Yeast
- 1 tsp salt
Instructions
- In a large pot add onions. Sauté until they begin to caramelize. Learn how to sauté without oil.
- Add garlic, and cook for another minute, taking care that it doesn’t burn then add the potatoes, cabbage, mushrooms, carrots, celery, red pepper and about 2 cups of the water. Bring to boil, cover and cook until the vegetables are tender. (If using Instant Pot, cook 2 minutes then quick release).
- Discard the soaking water from the cashews. Add cashews to VitaMix with 2 cups of water. Blend until smooth then add this to the potato cabbage mixture.
- Add the white beans, nutritional yeast, and salt. Stir to combine. As desired, thin the soup with the remainder of the water.
- Divide the soup into 6 servings. (For more accuracy in dividing the soup place a strainer over a large pot. Ladle/pour soup mixture into strainer. Let the vegetables drain then portion. Then add the broth).
- Store leftovers in refrigerator and use within 5 days or freeze.
Notes/Tips
- Substitute barley with any grain of your choice.
- Substitute water with broth or cooking water from cooked grains.