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Dr Fuhrman's Creamy Vegan Vegetable Soup Recipe High Protein Low Calorie Soups via @BlenderBabes

Creamy Vegetable Soup

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Course: Soup, Vegan
Prep Time: 10 minutes
Cook Time: 1 hour
Total Time: 1 hour 10 minutes
8 cups
Calories: 465kcal
Author: Dr. Fuhrman


  • 4 ounces frozen chopped onions
  • 8 ounces frozen broccoli florets
  • 1 cup frozen edamame
  • 3 tablespoons no salt vegetable seasoning such as Dr. Fuhrman's VegiZest
  • 2 cup carrot juice
  • 3 cup no salt* vegetable juice
  • 4 garlic cloves peeled, minced
  • 1/2 teaspoon ground ginger
  • 1/2 cup raw cashews
  • 16 ounces frozen chopped collard greens
  • 1 can no salt* white beans
  • 1 tablespoon fresh lime juice


  • Simmer all ingredients except collard greens, white beans, lime juice, and cashews for 45 minutes or until tender.
  • Use tongs to add cooked ingredients to your large blender jar. Add the cashews and 1-2 cups (240-480ml) soup liquid into the blender and secure lid. Reserve remaining soup liquid.
  • For Blendtec: Press the WHOLE JUICE button.
  • For Vitamix: Select VARIABLE, speed #1. Turn machine on and slowly increase speed to VARIABLE, speed #10, then to HIGH. Blend for 1 minute or until smooth. Serve immediately.
  • Simmer greens in remaining broth for 10 minutes.
  • Add pureed mixture, white beans, and lime juice to simmering greens.
  • Mix thoroughly and serve. Can be stored in the fridge for up to 5 days.
  • All done! Enjoy!! Now take a photo, rate it, and share your accomplishments! :) Tag @BlenderBabes & #BlenderBabes


*You may substitute regular or low solum canned beans and vegetable juice for the no salt varieties in this recipe. Add salt to taste if desired.
This recipe can be reduced by half and made in smaller containers.


Serving: 2g | Calories: 465kcal | Carbohydrates: 63.6g | Protein: 21.6g | Fat: 18.3g | Saturated Fat: 2.1g | Polyunsaturated Fat: 0.3g | Cholesterol: 4.1mg | Sodium: 1021mg | Fiber: 12.8g | Sugar: 12.6g