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Creamy Edamame & Cruciferous Veggie with Cashew

As we create soups for the SOUP cleanse there are a few factors that have to be kept in mind. The most important one always is that the food tastes great. But nutritionally there is a balance of fiber, plant-based protein, healthy fats, and veggies that we strive to meet. This combination of cruciferous veggies (broccoli and cauliflower) pureed with protein dense edamame and the heart healthy monounsaturated fats of cashew really does make a complete meal in a bowl.

Creamy Edamame & Cruciferous Veggie with Cashew

Serves 4

2 T. extra virgin olive oil
1 white onion, diced
2 cloves garlic, minced
2 tsp. Herbamare or Himayalan Sea Salt
2 cups cauliflower, broken down into florets
2 cups broccoli, broken down into florets
1 quart organic vegetable or chicken broth
1 cup organic edamame, shelled
1/2 cup raw organic cashews (not toasted)
Zest of 1 lemon


Heat olive oil over medium heat in a stock or soup pot. Add onion, garlic, and Herbamare (or sea salt) and saute until onions are softened and translucent. Stir frequently to prevent garlic from browning. Add broccoli and cauliflower along with the broth and simmer for 12-15 minutes until both are fork tender.

Add edamame and reduce heat to low just until edamame are softened (approx. 5 minutes). Carefully transfer to a blender, at this point you will add the raw cashew and lemon zest. Puree until smooth. Taste and adjust seasoning.

*alternatively, if you have an immersion blender you can add the cashew and lemon zest to the soup pot and use immersion blender.



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