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Today I’m sharing one of the most popular recipes from my book, Go with Your Gut. No, it’s not the gluten-free and naturally-sweetened Chocolate Cake (although that’s definitely one of my favorites!), it’s this super creamy soup!
Keep reading for the recipe, PLUS a full round-up of all podcasts I’ve been featured on recently.
I know it’s not cool to talk about “dieting and weight loss” anymore in the happy holistic wellness land, but to be real, this is my secret “feel better in my body fast” soup. Why? Because that little ¾ cup of cashews combined with heaps of veggies will fill you up like nobody’s business. And because sometimes, even though we may know better, we find ourselves at the end of a pretty long line of not so great food choices and want to lose a couple of extra pounds that crept up on us. So this soup is it. All of the variations work perfectly. I don’t even have a favorite! Plus it’s freezing in New York!
CREAMY VEGETABLE SOUP from Go with Your Gut
Set cashews to soak in a bowl of water from 5 to 20 minutes then rinse and drain. 20 minutes is best but 5 minutes works too!
In a large pot, warm the oil over medium heat.
Sauté the onion and garlic until they are tender, about 5 minutes.
Add the veggie of choice, enough water to cover, the sea salt, and pepper. Simmer 8 to 10 minutes, until and the vegetables are tender and soft.
Transfer the soup to a blender (see Note), working in batches if necessary. Add the cashews. Blend until smooth.
Taste for seasonings and serve immediately, or let the soup cool. Cover and refrigerate it.
Note: If you’re not using a Vitamix, wait for the soup to cool before blending. You can use a hand blender directly in the pot, too.
Did you know that in addition to being a beautifully photographed cookbook, Go with Your Gut is a complete digestive health guide? Pop in some headphones and listen to one of these podcasts for a behind-the-scenes peek at some of the best lessons and tips!