Looking for a way to get in more veggies? Try this Green Goddess Soup made with only nine ingredients.
Peas are a surprisingly high source of plant-based protein providing 8 g per cup. This combined with the blood sugar-balancing fiber and satiating fat from coconut milk make this soup a satisfying lunch or dinner. The mint adds a refreshing flavor without being overpowering and the coconut milk makes it creamy and decadent. Serve with toasted naan (flatbread), whole wheat crackers, or on its own.
Ingredients
Makes 6-8 servings
2 tbsp avocado oil
4-5 zucchini, chopped (5 small or 4 medium zucchini, makes about 6 C)
1 sweet onion, chopped (makes about 2 C)
1 large Russet potato, chopped (or 2-3 small potatoes, makes about 2 C)
1/2 C mint, chopped (leaves of 4-5 stems)
5 C veggie broth
6 cloves garlic, minced
1 C full fat coconut milk
Juice of 1/2 lemon
1 C frozen peas
1/8 tsp salt
Pepper to taste
Directions
Heat both a pan and a big pot on medium heat on separate burners, add 1 tbsp oil to each*
Add chopped onion to the pot, cook for 5 minutes then add garlic and cook for an additional minute
At the same time, add the zucchini and potato to the pan and cook for 5 minutes until the zucchini starts to brown
Add zucchini and potato to the pot with the onion and garlic then add the veggie broth, salt, and pepper and bring to a boil, cover and simmer for 10 minutes
Add the coconut milk, lemon juice, mint, and frozen peas, bring to a boil and cook for another 1-2 minutes
Blend with an immersion blender or carefully pour into a high speed blender (will have to split up into two rounds for blending)
Garnish with an additional drizzle of coconut milk and chopped mint
*Cooking separately gives the onion time to caramelize without burning
If you give this recipe a try, be sure to tag me @nutrimsa so I can see it!
Xx, Kara
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