Creamy Roasted Garlic Anti-cancer Soup
 
Prep time
Cook time
Total time
 
This soup combines several cancer fighting plants to form a delicious, creamy bowl of green goodness!
Author:
Recipe type: Soup
Serves: 3
Ingredients
  • ½ cup raw cashews
  • 1 head of garlic
  • 1 medium zucchini, chopped
  • 1 cup mushrooms, any kind, preferably a blend
  • 1 broccoli crown with stem, chopped
  • 1 cup chopped asparagus
  • ¾ cup chopped onion
  • 1 large handful raw spinach
  • 1 Tbs. white miso paste
  • Black pepper to taste
  • Juice of ½ lemon
  • 1½ cup warm veggie broth (low sodium pref.)
Instructions
  1. Place cashews in a bowl and cover with warm water. Set aside.
  2. Preheat oven (I use a toaster oven) to 425 degrees F. Cut off the pointed top of the garlic head to expose the tops of the cloves. Wrap tightly with foil, then roast about 35 mins. Allow to cool before handling.
  3. While the garlic is roasting, chop your veggies and place the zucchini, mushrooms, broccoli, asparagus, and onion in a steam basket. Place basket over a pot containing and inch or two of boiling water. Cover and steam on medium heat for about 4 mins. Add the spinach, re-cover, and steam one more minute to wilt.
  4. While the veggies are steaming, add the miso paste, black pepper, lemon juice, and veggie broth to a high-speed blender.
  5. When the veggies have steamed and the garlic has cooled, squeeze the garlic head to extract the roasted garlic cloves into the blender. Add the veggies and drained cashews, then blend until completely smooth. Taste and add more lemon juice, miso, or black pepper if needed.
  6. Serve hot, garnished with a sprinkle of paprika or fresh herbs if desired.
Notes
This soup keeps in the fridge up to 4 days.
Recipe by Daily Dose of Greens at https://dailydoseofgreens.com/2020/12/07/creamy-roasted-garlic-anti-cancer-soup/