Juicer Soups

Basic Creamy Vegetable Blender Soup

1. 2 Sautee 1 small chopped onion and 2 minced garlic cloves in 1 tablespoon of oil in saucepan until tender.
2. Add 1/2 cup of raw cashews and 2 cups of chicken or vegetable broth: simmer for 15 minutes.
3. Add veggies and enough broth to cover. Simmer until tender.
4. Blend with ADD-IN until super smooth, about 5 minutes. Reheat and season to taste with salt and pepper. If too thick, add more broth. Serve with optional TOPPINGS. Makes 4 to 6 servings.

Pomegranate Roasted Red Pepper

VEGGIES 4 cups roasted red peppers; 1 Yukon Gold potato and 1 carrot; each peeled and chopped ADD-INS 1 cup pomegranate TOPPINGS A swirl of plain greek yogurt thinned with milk

Asparagus Avocado

VEGGIES 1 bunch of asparagus trimmed and chopped. ADD-INS 1/4 peeled, pitted avocado; juice of 1/2 lemon; 2-3 teapoons of chopped fresh dill or parsley TOPPINGS Sauteed sliced mushrooms

Miso Cauliflower

VEGGIES 1 head of cauliflower broken into florets; 1 Yukon Gold potato, peeled and chopped; 1 celery stalk chopped ADD-INS 1/4 peeled,pitted avocado; juice of 1/2 lime; 1 tablespoon of white miso TOPPINGS Chopped parsley or thyme.