Souper Nutritious Soup
Ready In: 20 mins
Serves: 4-6
Ingredients
- 2 quarts homemade vegetable broth (I used the liquid leftover from boiling beets)
- 2 onions, sliced
- 1 head garlic, peeled and crushed
- 1 lb frozen artichoke heart
- 1 teaspoon fenugreek seeds
- 1 teaspoon mustard powder
- 1 tablespoon turmeric
- 1 vegetable bouillon cube
- 1⁄4 cup pumpkin seeds
- 1⁄3 cup pecans
- salt, to taste
- chopped cilantro, to garnish
Directions
- Throw onions, garlic, and spices into the broth and boil for about 10 minutes. The longer it cooks the more the nutrients break down, and you want to minimize this.
- Place solid components of pot in a blender and puree. Return to pot.
- Take some of the broth and puree with some of the nuts in blender and add to pot.
- Stir everything together, salt to taste, and garnish with chopped fresh cilantro.
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