Swiss Chard-Yellow Squash Raw Green Soup (Vitamix)

1. Place ingredients in the Vitamix container, in the order listed, and secure lid.

2. Set to "1" on the variable dial, and turn the machine on.

3. Increase the speed to “10” and set to High.

4. Blend for 4 minutes, until the jar feels hot, to the touch.

5. Serve with a sprig of fresh Basil.

6. NOTE: This could also be prepared in a food processor, but would probably not get as hot, as it does in the Vitamix. Although, I have had foods turn warm, when processed for more than a few minutes.

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Nutrient	Quantity
Total fats	6.9943 g
Protein	9.2852 g
Carbohydrates	114.5017 g
Energy	539.3121 kCal
Fatty acids, total saturated 18:3 undifferentiated	0.0306 g
Water	990.8738 g
Aspartic acid	0.7839 g
Calcium, Ca	1283.8856 mg
Lutein + zeaxanthin	332.165 g
Fiber, total dietary	15.3779 g
Vitamin E, added	16.86 mg
Carotene, beta	10605.7267 g
Niacin	3.4597 mg
Vitamin A, RAE	1446.8 g
Arginine	0.593 g
Riboflavin	1.2225 mg
Tocopherol, beta	0.0128 mg
Fatty acids, total polyunsaturated 15:0	0.0001 g
Fatty acids, total trans-polyenoic 18:3 n-3 c,c,c (ALA)	0.0009 g
Glutamic acid	1.181 g
Sodium, Na	513.692 mg
Fatty acids, total saturated 16:1 undifferentiated	0.0326 g
Total lipid (fat)	6.9943 g
Manganese, Mn	1.3992 mg
Fructose	1.3318 g
Proline	0.2457 g
Fatty acids, total saturated 16:0	0.135 g
Fatty acids, total polyunsaturated 18:2 n-6 c,c	0.0012 g
Sucrose	5.0349 g
Choline, total	22.1945 mg
Sugars, total	46.659 g
Serine	0.3352 g
Fatty acids, total saturated 10:0	0.0022 g
Fatty acids, total saturated 18:0	0.0114 g
Vitamin B-6	0.9612 mg
Selenium, Se	4.5266 g
Ash	6.24 g
Vitamin D	252 IU
Fatty acids, total saturated 18:1 undifferentiated	3.7495 g
Pantothenic acid	1.9896 mg
Phenylalanine	0.3146 g
Copper, Cu	0.5764 mg
Betaine	0.552 mg
Thiamin	0.5593 mg
Retinol	378 g
Methionine	0.0941 g
Iron, Fe	3.9175 mg
Carbohydrate, by difference	114.5017 g
Phosphorus, P	233.8845 mg
Folate, total	87.8356 g
Lycopene	1.28 g
Alanine	0.3513 g
Valine	0.3051 g
Fatty acids, total saturated 18:2 undifferentiated	1.5504 g
Glycine	0.2437 g
Carotene, alpha	4450.56 g
Glucose (dextrose)	1.6438 g
Fatty acids, total saturated 14:0	0.0018 g
Zinc, Zn	5.1774 mg
Isoleucine	0.2757 g
Fatty acids, total saturated 12:0	0.0001 g
Fatty acids, total polyunsaturated	1.581 g
Fatty acids, total saturated 14:1	0.0002 g
Fatty acids, total polyunsaturated 17:1	0.006 g
Leucine	0.4526 g
Tocotrienol, alpha	0.0288 mg
Vitamin A, IU	22633.855 IU
Folate, DFE	87.8356 g
Tryptophan	0.064 g
Vitamin C, total ascorbic acid	25.9436 mg
Phytosterols	6 mg
Fatty acids, total polyunsaturated 18:1 c	0.0004 g
Starch	1.8304 g
Tyrosine	0.1866 g
Vitamin B-12	7.5 g
Vitamin K (phylloquinone)	21.9632 g
Fatty acids, total saturated	0.1507 g
Histidine	0.1685 g
Vitamin B-12, added	7.5 g
Fatty acids, total monounsaturated	3.7882 g
Threonine	0.4261 g
Folate, food	87.8356 g
Vitamin D (D2 + D3)	6 g
Cryptoxanthin, beta	0.4067 g
Vitamin E (alpha-tocopherol)	18.4492 mg
Magnesium, Mg	104.9184 mg
Lysine	0.345 g
Potassium, K	2234.5705 mg
Cystine	0.1677 g
Fluoride, F	4.536 g

Ingredient	Quantity	Energy	Carbohydrates	Lipin
Garlic	1 tablespoon	12.665	2.8101	0.0425
Lemon juice	2 teaspoons	2.2367	0.7015	0.0244
Sea salt	1.5 1/2	0	0	0
Carrot	1	52.48	12.2624	0.3072
Onion	0.25	16	3.736	0.04
Yellow squash	1	0	0	0
Red bell pepper	1	0	0	0
Yam	0.75	227.9304	55.4517	0.3402
almond milk	2.5 cups	228	39.54	6.24
basil leaf	12	0	0	0
cashew nut	0.5 cup	0	0	0
swiss chard leaf	6 swiss	0	0	0