“Broccoli Mushroom Bisque”
Preparation Time: 30 minutes
1 head broccoli, cut into florets
8 ounces mushrooms, sliced
3 carrots, coarsely chopped
1 cup coarsely chopped celery
1 onion, chopped
2 cloves garlic, minced
2 tablespoons Dr. Fuhrman’s VegiZest* (or 2 teaspoons Mrs. Dash no-salt seasoning blend)
2 cups carrot juice (2 pounds of carrots, juiced)
4 cups water
1/2 teaspoon nutmeg
1/2 cup raw cashews
1/2 cup raw Mediterranean pine nuts
Instructions: Place all the ingredients except the cashews and pine nuts in a soup pot. Cover and simmer for 20 minutes or until the vegetables are just tender.
In a food processor or high powered blender, blend two-thirds of the soup liquid and vegetables with the cashews and pine nuts until smooth and creamy. Return to the pot and reheat before serving.