Apple Pumpkin Soup
Preparation Time: 30 minutes
1/4 cup water
1 small onion, chopped
1 teaspoon minced fresh ginger root
3 cups water
3 tablespoons Dr. Fuhrman's VegiZest
2 medium apples, peeled, cored and diced
1 1/2 teaspoons curry powder
1 teaspoon cinnamon
1/8 teaspoon nutmeg, or more to taste
1 1/2 cups pumpkin puree
3/4 cup raw cashews, reserving 1/4 cup for garnish
1/4 cup soy milk
4 packed cups organic baby spinach
Saute water, onion, and ginger in medium saucepan until soft.
Combine water & VegiZest with a wire whisk. Add along with apples, curry, cinnamon, and nutmeg. Cover and simmer until apples are tender, 10-15 minutes.
Stir in pumpkin until smooth and heat another ten minutes.
In a blender, puree half of the mixture along with the cashews until smooth and return to the pan.
Stir in soy milk and spinach. Allow spinach to wilt and serve with reserved chopped cashews sprinkled on top.
Note: This is a light and rather elegant soup that makes a great fall dish.
CALORIES 307; PROTEIN 13g; CARBOHYDRATES 37g; TOTAL FAT 16g; SATURATED FAT 2.9g; SODIUM 80mg; FIBER 7.8g; BETA-CAROTENE 10044ug; VITAMIN C 22mg; CALCIUM 103mg; IRON 5.9mg; FOLATE 91ug; MAGNESIUM 163mg; ZINC 2.5mg; SELENIUM 8.5ug