Ingredients:

1 cup black beluga lentils
4 cups water
6 zucchini
6 carrots and 3 stalks celery, blended in Thermomix or high-powered blender with water to make 2 litres liquid
2 tablespoons Dr. Fuhrman’s VegiZest
4 medium onions, chopped
3 leek stalks, coarsely chopped
2 bunches kale
1 cup raw cashews
2 1/2 cups chopped fresh mushrooms

Method:

Place the lentils and water in a very large pot over low heat. Bring to a boil, then reduce heat to a simmer.

Add the zucchini whole to the pot. Add the carrot and celery juice, and VegiZest.

Put the onions, leeks and kale in a blender and blend with a little bit of the soup liquid. Pour this mixture into the soup pot.

Remove the softened zucchini with tongs and blend them in the blender with the cashews until creamy. Pour this mixture back into the soup pot.

Add the mushrooms and continue to simmer until lentils are cooked – about 2o minutes.