A PERFECT SOUP FOR WINTER NIGHTS: LOW-CARB, HIGH PROTEIN CREAMY DETOX SOUP⎜OIL-FREE & VEGAN

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LOW-CARB, HIGH PROTEIN CREAMY DETOX SOUP⎜VEGAN AND EASY TO MAKE

INGREDIENTS:

1 can of cooked cannellini beans, drained
1 can of cooked chickpeas, drained
1 small onion, chopped
1 garlic clove, minced or 1 teaspoon of my garlic blend (recipe below)
1 carrot, chopped
1/2 red bell pepper, chopped
1 small zucchini, chopped
1 cup of pumpkin, chopped
1 cup of cabbage chopped
2 cups of fresh spinach (1/4 cup if frozen)
1 cup of broccoli, frozen or fresh
salt
pepper
2 teaspoons of vegetable bouillon
1/4 teaspoon of dried oregano or thyme
1 tablespoon of lemon juice
1/2 cup of romano beans (flat green beans)

METHOD:

On medium heat, saute the onions in water, until translucent. Add the garlic, saute for 1 minute. Add the carrots and red bell pepper, a bit more water, saute for 3 minutes. Add the water, the salt and pepper, the veggie bouillon, and the remainder of the vegetables except for the broccoli, the fresh spinach, the romano beans, and the cannellini beans. Let it cook until almost tender, do not overcook them, they will keep cooking along with the remainder of the vegetables.
Take two ladles of the vegetable soup broth and blend it with the cannellini beans until smooth, put the blended broth and beans back in the pot. Add the Romano beans, the broccoli, and the fresh spinach, let it cook for 3 minutes. Add the lemon. Turn off the heat and serve it hot.

❤️ My homemade garlic blend recipe:
❤️ My vegan TVP recipe:
❤️ My vegan homemade butter:
❤️ My homemade tomato sauce:
❤️ My vegan mozzarella cheese:
❤️ My vegan ricotta cheese recipe:
❤️ My panko bread recipe:
❤️ My nutritional yeast substitute recipe:

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MUSIC:

“BLUEBIRD”
E’s Jammy Jams – YouTube Music

“YOUNG LOVER”
Rich in Rags – Epidemic Sound

“DRIVE THROUGH DINER”
Magus Ringblom – Epidemic Sound

“PANAMA HAT”
Audionautix – YouTube Music

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Comments

comments

40 COMMENTS

  1. I didn't have all the vegetables, and my goal wasn't detox per se, but I wanted a nice soup with a creamy bean base. So I just started with fresh onion and garlic, but modified your recipe with frozen mixed vegetables (corn, carrots & peas), frozen broccoli florets (thawed, chopped) and chopped swiss chard. It turned out really good !!! Thanks !!!!!

  2. Greeting from lockdown UK. 👏👏👏 thank you for the fabulous recipe. I am going to make the soup this week but with shopping lockdown restrictions I will have to swap out the pumpkin and courgette for cauliflower as that’s all I have right now… Fingers X it works. I wondered about blending a tablespoon or two of soaked cashews with a small tin of cannellini beans. I am assuming the tins of beans you use are the large 400g size tins. Thanks again. Stay well and keep safe….🤗

  3. I’ve been struggling to eat more broccoli lately. I went on a binge and developed an aversion to it. Same way with cauliflower, especially when someone “sneaks” it into breads or pasta. Both veggies have strong flavors that can easily overtake the lighter, more subtle flavors. Cooking it separately is genius, I can gradually add as much as I want and the broth remains pure. I like the pumpkin or squash addition and want to eat more of it. Looks like tomorrow will be this special soup day. Thanks. 😊. This soup is beautiful nutritionally rich. Thanks!

  4. ooh! That looks so delicious! Thank you. I love the Leon Redbone background music too. Do you have any good recipes using Jerusalem Artichokes aka: Sunchokes? My friend just gave me half of her bumper crop and I don't know what to do with all of them. Thank you so much.

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