ETL First Soup

4 cups water (amount needed to cook grains and beans)
4 cups of additional water (or carrot juice)
2 c. carrot juice
1/2 c. celery juice
1 c kale, chopped
1 c. fresh corn
1 c. mushrooms, chopped
1 c. broccoli
1/2 c. red onion
3 garlic cloves extracted in nutribullet
12 c. quinoa
1/2 c. red lentils
1/2 c. weihani rice
canned stewed tomatoes, no salt, 2 cans or 3 cups
1 cup cashews
8 T nutritional yeast
4 cups water added at the end of cooking to make 18 cups total soup.

This makes a delicious, filling soup with fats from the cashews for digestion of all the vegetables.

Combine all except cashews. Cook. extract cashews in 2 cups cooled soup in a high speed blender. Add the blended soup and cashews back to pot and stir, over heat to mix.

I like to make this in a pressure cooker.
How? Put ingredients except cashews in the pressure cooker. Bring to boil. Set the pot to pressure, turn down the heat as low as you can but still maintaining steam pressure following your manufacturers directions. Cook under pressure for 10 minutes. I remove from heat then, and allow to cool under pressure, without releasing steam.

When you can remove the lid, continue processing the cashews with 2 cups soup, and add back to the pot to make the soup creamy.

You can process all the soup if you desire a completely creamy soup.

Serving Size: Makes 12 -1.5 cup servings or 18 one cup servings