Go Back Email Link
–+ servings
anti inflammatory soup

Anti Inflammatory Soup Recipe

Annette Reeder - The Biblical Nutritionist
4.13 from 16 votes
Print Recipe
Prep Time 40 minutes
Cook Time 1 hour 40 minutes
Servings 4 people

Equipment

  • 1 Immersion blender
  • 1 Juicer
  • 1 Vitamix Blender

Ingredients
  

  • 1/2 cup dried split peas can also use lentils
  • 1/2 cup dried beans any variety
  • 4 cups water
  • 4 medium onions chopped
  • 3-4 medium zucchini, organic chopped
  • 3 leeks, use white only chopped
  • 2 bunches kale chopped
  • 5 pounds organic carrots juiced
  • 2 bunches celery juiced
  • 1 cup unsalted cashews
  • 8 ounces mushrooms chopped

Instructions
 

  • Place split peas and beans in water and cook on low heat.
  • Bring to a boil and simmer for 30 minutes.
  • Add the onions, zucchini, leeks, and kale.
  • Add the carrot and celery juice, as well as your choice of seasonings.
  • Simmer for 40 minutes.
  • Blend 2 - 3 cups of soup with cashews in high speed blender or immersion blender. Add back into the soup.
  • Add the mushrooms and simmer for 30 minutes.
  • Serve hot and enjoy.

Video

Notes

1.If you don't have a juicer, you can use a blender and strain the pulp of the carrots and celery.
2. Feel free to substitute other greens for kale, if you wish.
3. Other nuts can be used too, if you have another preference.
Share on Facebook
GOD LOVES YOU!Biblical Nutrition Academy Online Courses