This is a recipe (maybe slightly adapted) by Dr Joel Fuhrman. Please visit www.drfuhrman.com for more information on his nutritional approach to good health and long life. Take time to look at the Member’s Centre and access resources such as past news letters, teleconferences, tutorials, etc.

(Note: A bisque is a thick, creamy soup made from puréed seafood or vegetables and is of French origin.)

Ingredients:

3 tins of whole tomatoes in their juice, salt and sugar free

4 large carrots, coarsely chopped

1/2 cup of sun dried tomatoes , chopped (don’t worry if you don’t have these on hand)

2 celery stalks, chopped

1 small brown onion, diced

1 leek, chopped

1 large shallot, chopped

3 cloves garlic, chopped

pinch saffron (optional)

1 tsp dried thyme, crumbled or flaked

2 Tbsp of general seasoning (salt and sugar free)

1/2 cup raw cashews

1/4 cup of fresh basil, chopped

100g of baby spinach leaves (say 3-4 cups of leaves)

1 cup of water or carrot juice

 Method:

In a large saucepan combine all ingredients except the cashews, basil and spinach. Simmer for 30 minutes.

Add the basil, spinach and cashews and blend  together until smooth and creamy. Important note: most blenders require the soup to cool before you can process. A high powered hand blender will dice the soup well and make it a chunky style of bisque (as pictured). If you have time, simply let it cool and blend later and reheat as required.

This particular bisque was quite popular with most kids as well.

 

 

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