Green Soup

Serves 6

2 tablespoons olive oil

1 medium onion, sliced

2 pounds broccoli, stalks and florets chopped

6 ounces spinach

7 cups low sodium vegetable broth

½ cup rolled oats

1/4 cup raw cashews

2 teaspoons dill

½ teaspoon salt

½ teaspoon white pepper

1 tablespoon lemon juice

In a large soup or stock pot, sauté onion in olive oil for a few minutes, until onion begins to soften. Add broccoli and spinach and saute another three minutes.

Reduce heat and add vegetable broth. Bring to a simmer, cover, and cook for 15 minutes. Add rolled oats and cashews, cover, and turn off heat. Allow to rest for 10 minutes, then when soup has cooled slightly, purée in a blender, working in batches as needed, until smooth. Return to stockpot and stir in dill, salt, pepper and lemon juice.

Warm as needed. Other possible seasonings to consider in this soup: A splash of red wine vinegar, nutritional yeast flakes, or fresh thyme.

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