detox vegetable soup
this dairy free creamy detox vegetable soup is not only easy to make, it's also loaded with nutrient rich goodness
sweet onion, carrot, stalks celery, chopped broccoli, water, dried basil, sea salt, raw cashews, cooked green lentils, packed baby spinach, olive oil, ground pepper
- 1 sweet onion
 - 1 carrot
 - 3 stalks celery
 - 5 cups chopped broccoli
 - 7 cups water
 - 1 teaspoon dried basil
 - 1 teaspoon sea salt
 - 1 cup raw cashews
 - 2 cups cooked green lentils
 - 2 cups packed baby spinach
 - olive oil
 - ground pepper

- place the onion, carrot, celery and broccoli in a large pot.
 - add 6 cups water, basil and salt to the pot and stir.
 - bring to a boil over high heat then cover and reduce heat to a low simmer.
 - let simmer for 15 to 20 minutes or until broccoli is tender.
 - meanwhile, in a blender, create your cashew cream.
 - blend together the cashews and remaining 1 cup water.
 - if you adjust the serving size, just keep the cashew to water ratio 1 1.
 - pour the cashew cream into the pot with the veggies and stir.
 - add the green lentils and stir again.
 - add the spinach to the blender, and carefully let the pot of veggies cool a bit first blend the soup in batches until smooth.
 - ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired.
 - enjoy.

### Human: Generate cooking recipes. Include ingredients:
- 1 sweet onion
- 1 carrot
- 3 stalks celery
- 5 cups chopped broccoli
- 7 cups water
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 cup raw cashews
- 2 cups cooked green lentils
- 2 cups packed baby spinach
- olive oil
- ground pepper

 ### Assistant: The ingredients you'll need are:
- 1 sweet onion
- 1 carrot
- 3 stalks celery
- 5 cups chopped broccoli
- 7 cups water
- 1 teaspoon dried basil
- 1 teaspoon sea salt
- 1 cup raw cashews
- 2 cups cooked green lentils
- 2 cups packed baby spinach
- olive oil
- ground pepper


You can follows these steps to make the recipe:
- place the onion, carrot, celery and broccoli in a large pot.
- add 6 cups water, basil and salt to the pot and stir.
- bring to a boil over high heat then cover and reduce heat to a low simmer.
- let simmer for 15 to 20 minutes or until broccoli is tender.
- meanwhile, in a blender, create your cashew cream.
- blend together the cashews and remaining 1 cup water.
- if you adjust the serving size, just keep the cashew to water ratio 1 1.
- pour the cashew cream into the pot with the veggies and stir.
- add the green lentils and stir again.
- add the spinach to the blender, and carefully let the pot of veggies cool a bit first blend the soup in batches until smooth.
- ladle into bowls, drizzle lightly with olive oil and top with freshly ground pepper, if desired.
- enjoy.

