INGREDIENTS
1/2 cup
cashews soaked overnight
1 tbsp
olive oil
1 large
fennel bulb
1 1/2 lb
carrots
1 large
apple
5 cups
water
1 tbsp
vegetable bouillon i like rapunzel
2 tbsp
ginger
1 tbsp
lemon juice
1 serving
sea salt and pepper
1 serving
hemp seeds and fennel fronds to garnish