Vegan Cream Of Romaine Lettuce Soup?! With Garlic Mushrooms And - cooking recipe

Ingredients

3 carrots (chopped)
20 small mushrooms (chopped-the smaller the better)
1 head romaine lettuce
1 tablespoon salt
1 dash pepper
1/2 tablespoon cinnamon
1/2 tablespoon nutmeg
1 cup whole wheat flour
1/2 tablespoon cashews (finely ground)
2 tablespoons almonds (finely ground)
2 tablespoons flax seeds
1 cup soymilk (fortified with calcium and B12)
7 cups water
4 tablespoons olive oil
3 garlic cloves (finely chopped)

Preparation

Put romaine lettuce through food processor (or finely grate).
On medium-high heat, in a pan with 2tbsp olive oil, fry mushrooms, garlic, pepper to taste.
Heat 1 cup of water, 2 tbsp olive oil in a large pot.
Add carrots, lettuce, flax seeds and salt to pot.
In a large bowl mix soymilk, water, flour, cinnamon, nutmeg, ground cashews, ground almonds.
When carrots get soft, dump garlic mushrooms into pot and add flour/water mixture.
Stir, and add salt and pepper to taste.
Enjoy!
You can put the whole soup through the food processor so it is smooth, or enjoy with yummy chunks of carrot and mushroom -- Great to store extra in fridge and enjoy later.