Southern Kale and Fennel Soup

Southern Kale and Fennel Soup

Ingredients A

  • 2 cups of Carrot Juice
  • 1-1/2 cups of Beet Juice
  • 2-1/2 cups Water

Ingredients B

  • 4 oz. Kale Leaves
  • 1 cup Onions

Ingredients C

  • 3 Zucchini cut into pieces
  • 2 cups diced Fennel
  • ½ cup Split Peas
  • ½ cup Lentils
  • 3 Parsnips, chopped
  • 16 oz. Baby Carrots cut into pieces
  • 1 cup Onions chopped
  • 4 oz. Kale Leaves, cut up
  • 1 Tablespoon Mato Zest
  • 1 teaspoon dried Basil
  • 1 teaspoon Thyme
  • ¼ teaspoon crushed Red Pepper

Ingredient D

  • 2 cups Frozen Peaches
  • 1 cup raw cashews

Directions

  1. Add Ingredients A to a pot and stir to mix
  2. Remove 1 cup of the soup liquid from the pot and place it in a blender. Add Ingredients B and blend until smooth and creamy.  Return the blend to the pot.
  3. Add Ingredients C to the pot, bring the soup to a boil, reduce to a simmer, and simmer for 1 hour.
  4. Remove 1 cup of the soup liquid and place it in a blender. Add Ingredients D and blend until smooth and creamy. Return the blend to the soup and simmer for an additional 10 minutes.