Soup Cleanse Cookbook : Embrace a Better Body and a Healthier You With the Weekly Soup Plan (9781623367329) by Centeno Nicole

Author:Centeno, Nicole
Language: eng
Format: epub
Publisher: Rodale Pr
Published: 2016-03-06T16:00:00+00:00

¼ cup almonds, soaked in water overnight and drained (see “Why Soak Your Nuts and Seeds?” for more information)

1 small leek, white part only, or 1 bunch scallions, white and green parts, chopped

1 small head cauliflower, chopped into very small pieces (about 4 cups)

¼ cup apple cider vinegar

⅓ cup loosely packed fresh dill

½ teaspoon sea salt

Pinch of red-pepper flakes

2½ tablespoons olive oil

4 cups boiled water

1.In a countertop blender, combine the almonds, leek or scallions, cauliflower, vinegar, dill, salt, red-pepper flakes, oil, and water and cover tightly. Allow the mixture to sit for 20 to 25 minutes so the hot water cooks the cauliflower.

2.Vent the blender to release any steam, cover, and blend until very smooth. Add some cold water if necessary to achieve a milk-shake consistency.

3.Place in the refrigerator for 1 hour to chill before enjoying. The soup will cool faster if you portion it into separate containers. This soup is totally yummy warm, too!

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