Vegan protein soup recipe
Today I will show you the vegan protein soup recipe which I enjoy. I am quite fortunate to
have half of the ingredients growing in my garden. First we'll prepare some herbs. Some rosemary,
couple of springs of rosemary, couple of springs of thyme, couple of springs of oregano,
fresh parsley. You could chop them by hand or put it in a food processor.
Now it's chopped, we leave it to one side and prepare the garlic. To get the most out of garlic,
actually to get all the beneficial properties which everybody is talking about,
it's quite important to mix the middle bit with the fleshy bit on the outside and expose it to
the fresh air. Expose it to oxygen for about 20 minutes. So for now we are continuing with
our recipe. Chop about 80 grams of onion, two celery stalks. I'm going to dice mine.
Celery is absolute powerhouse. I love celery because it manages the cholesterol levels,
it reduces the joint inflammation due to vitamin C and flavonoids, it supports
skin health because of vitamin A and vitamin C and also it supports digestion.
Next we need couple of carrots, again diced and we add in this to the rest of our mix.
Next 40 grams of extra virgin olive oil, heat resistant or avocado oil.
Around 100 grams of organic tofu, diced as well and I'm heating this up for about
three minutes. Meanwhile I'm chopping some more veg, just what I could find in my garden.
Beetroot greens and turnip, 60 grams. 400 grams of tomato passata and get some beans.
We need about 500 grams of beans. You can mix and match. If you're aiming for more protein common
beans are good, monk beans, kidney beans. I'm just having broad beans here and I'm using chickpeas
as well. Great for managing blood sugar levels as glycemic index is quite low.
320 milliliters of clean water, 4 teaspoons of vegetable stock paste, 1 teaspoon of chili and
cook for 15 minutes. Then we add in our chopped herbs and garlic and cooking for further 5 minutes.
It is lovely and warm today. I would like to have my soup in the garden.
So I'm adding some vegan cheese, it's optional of course.
I'm adding steamed sunflower and kimchi and enjoy!