Cashew Carrot Soup
|Onions||2 Medium, sliced|
|Coarsely shredded cabbage/Turnip greens / swiss chard||2 Cup (32 tbs)|
|Grated carrots||2 Cup (32 tbs)|
|Chopped apple||1 Cup (16 tbs)|
|Beef stock||5 Cup (80 tbs)|
|Tomato paste||2 Tablespoon|
|Brown rice||1⁄3 Cup (5.33 tbs)|
|Chopped cashew nuts||1⁄2 Cup (8 tbs)|
|Raisins||1⁄2 Cup (8 tbs)|
|Yogurt||1 1⁄2 Cup (24 tbs)|
Using a Dutch oven or heavy-bottom pot, saute onions in oil, then stir in greens and saute a few minutes; then add the carrots and cook a minute or so longer.
Stir in apple, beef stock and tomato paste.
Bring mixture to a boil and add rice.
Simmer, covered, for 35 to 40 minutes or until carrots are tender and rice is cooked.
Add cashew nuts and raisins and cook until raisins are "plumped." Season to taste.
Serve each bowl of soup topped with a generous dollop of yogurt.
Serving size: Complete recipe
Calories 2490 Calories from Fat 1093
% Daily Value*
Total Fat 127 g195.1%
Saturated Fat 24.5 g122.5%
Trans Fat 0 g
Cholesterol 44.1 mg14.7%
Sodium 3160.7 mg131.7%
Total Carbohydrates 290 g96.8%
Dietary Fiber 32.8 g131.3%
Sugars 143 g
Protein 74 g148.7%
Vitamin A 21.4% Vitamin C 171.8%
Calcium 83.2% Iron 73.1%
*Based on a 2000 Calorie diet