Thai peanut vegetable soup




4 serving 

Each serving provides (each serving 1 1/2 cups) 

3 greens 
3 condiments
1/4 snack
1/4 healthy fat

4 cups unsalted vegetable stock (reserve 3 Tablespoons for the PB2)
2 cups buttercup squash
1/2 cup roasted red pepper
1 garlic clove minced
1 teaspoon turmeric
1/4 teaspoon salt
2 Tablespoon shallots
1 cup zucchini chunks
1/2 cup lite canned coconut milk
4 Tablespoons PB2
1 cup unsweetened almond milk
1/2 teaspoon red pepper flakes
3 1/2 cups chopped mushrooms
cilantro


Preheat oven to 350. Remove the skin from the buttercup and remove seeds. Cut into medium cubes and put on a cookie sheet. Roast till a fork can go through easily. While the squash is roasting put the broth; garlic; turmeric; roasted red peppers; salt; shallots and the zucchini chunks in a pot. Add your buttercup squash to the pot with everything else and come to a medium boil. Cook for approximately 15 minutes or till everything is tender. Remove from heat and blend till smooth. Add back into the pot and add your coconut milk; red pepper flakes and almond milk. Mix your PB2 with the reserved 3 Tablespoon stock. Add this PB2 mixture to your soup in the pot. Add your sliced mushrooms.  Add some chopped fresh cilantro to each bowl.












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