Easy protein-packed and fiber-rich soups
Serves 2
Directions
- 1Roast tomatoes, onions, garlic, and mushrooms in olive oil.
- 2Blend bananas, almonds, dates, peanut butter, and water to create a creamy base.
- 3Combine butternut squash, onions, and vegetable broth in a pot and cook until tender.
- 4Blend the mixture until smooth and creamy.
- 5Garnish with coconut cream and chives.
- 6In another pot, sauté potatoes, leeks, paprika, chickpeas, and rosemary until fragrant.
- 7Add broccoli and cook until tender.
- 8Sauté onions, garlic, sweet potatoes and carrots in a pot until tender.
- 9Blend the mixture to achieve a smooth consistency.
- 10Serve with coconut cream and parsley.
Ingredients
- 6 pieces tomato
- 2 pieces onion
- 1 whole bulb garlic
- 10 pieces mushroom
- 2 tbsp olive oil
- 2 pieces banana
- 1 cup almond
- 10 pieces date
- 1 cup peanut butter
- 1 cup water
- 1 medium butternut squash
- 1 medium onion
- 4 cups vegetable broth
- 2 tbsp coconut cream
- 2 medium potato
- 1 medium leek
- 1 tsp paprika
- 1 cup chickpea
- 1 sprig rosemary
- 1 cup broccoli
- 4 medium carrot
