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Ingredients
US|METRIC
2 SERVINGS
- 1 1/2 cups vegetable broth
- 1 zucchini (medium peeled, chopped)
- 1 celery (small ribbed, chopped)
- 1/2 cup unsalted cashews
- 1 Tbsp. fresh lemon juice
- 1 tsp. garlic powder
- 1 tsp. onion powder
- 1/2 tsp. sea salt (plus more to taste)
- 1/8 tsp. freshly ground black pepper
- 1/4 avocado (peeled)
- 1/4 cup arugula (firmly packed, to garnish for serving, optional)
- 1/4 tsp. olive oil (to dress arugula)
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Directions
- Place all your ingredients except for the arugula and olive oil in the blender jar of the KitchenAid® Pro Line® Series Blender. Secure the lid and set the Blender to the Adapti-Blend™ Soup program. Blend until machine turns itself off. Alternatively, blend for about 5 minutes, starting on speed 1 and gradually increasing to speed 10.
- While soup is blending, toss the arugula with 1/4 teaspoon olive oil and a pinch of salt and pepper.
- Soup will come out of the Blender hot. Pour soup into two bowls and garnish with the seasoned arugula. Serve immediately.
NutritionView More
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290Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories290Calories from Fat180 |
| % DAILY VALUE |
| Total Fat20g31% |
| Saturated Fat3.5g18% |
| Trans Fat |
| Cholesterol |
| Sodium1340mg56% |
| Potassium710mg20% |
| Protein7g |
| Calories from Fat180 |
| % DAILY VALUE |
| Total Carbohydrate22g7% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A15% |
| Vitamin C40% |
| Calcium6% |
| Iron15% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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