|2 tbs water|
2 lbs mixed fresh mushrooms (button, shiitake, crimini) sliced 1/4 " thick
2 cloves garlic, minced or pressed
2 tbs herbes de Provence
5 cups carrot juice (5 pounds of carrots, juiced)
3 cups unsweetened hemp, soy or almond milk, divided
2 carrots, coarsely chopped
2 medium onions, chopped
3/4 cup fresh or frozen corn kernels
1 cup chopped celery
3 leeks, cut in 1/2-inch-thick rounds
1/4 cup No-salt seasoning blend, adjust to taste
1/4 cup raw cashews
1 tbs fresh lemon juice
1 tbs chopped fresh thyme
2 tsp chopped fresh rosemary
3 cups cooked white beans (northern, navy, cannellini) or 2 (15 oz) cans No-salt added or low-sodium white beans, drained
5 oz baby spinach
1/4 cup chopped fresh parsley, for garnish
Heat the water in a large saute pan. Water saute the mushrooms, garlic and herbes de Provence for about 5 mins, or until tender, adding more water if necessary to prevent from sticking. Set aside.
In a large soup pot, bring the carrot juice, 2 1/2 cups of the milk, carrots, onion, corn, celery, leeks and No-salt seasoning to a boil. Reduce the heat and simmer until the vegetables are tender, about 30 mins.
In a food processor or high-powered blender, puree the cashews and remaining 1/2 cup soy or almond milk. Mix in half of the soup liquid and vegetables, the lemon juice, thyme, and rosemary. Blend until smooth and creamy.
Return the pureed soup mixture to the pot. Add the beans, spinach, and sauteed mushrooms. Heat until the spinach is wilted. Garnish with parsley.