rough calories for this entire pot (which came out to a little over 3 quarts of soup)
8 carrots – 240
2 bell peppers – 50
2 leeks – 100
3 tbsp olive oil – 360
1 cup cherry tomatoes – 25
1 onion – 50
1 quart bone broth – 200
1 can light coconut milk – 250
TOTAL – 1275 calories (425/quart)
I threw in a habanero and a jalapeño for some heat as well – plus the usual spices. based roughly on this recipe: https://thewellnessdiaries.com/blogs/recipes/skin-glow-soup
has been great to have in the fridge when i start feeling a little hungry or snackish. i’m also doing the 30 plants challenge so this hits two birds with one stone!
by Affectionate-Two-922
4 Comments
Oooooo this looks good!! I’d love to hear more about the 30 plants challenge!!
Soup is such a great thing to have in the fridge. The only thing that’s kept me from overdoing it during the holidays is having constant soup on hand–I get to indulge here and there, reasonably, on festive occasions (of which there are many), and just commit myself to eating soup at home when I’m hungry. Currently I’ve got a pumpkin bisque: canned pumpkin in chicken broth with sautéed onion and apple, made creamy with puréed gold potato and lowfat cottage cheese, spiced with garlic, curry, and ginger, and sweetened with sugar free maple syrup with a touch of liquid smoke. I heat up a bowl of that with some high-fiber 647 bread and a bit of real butter and it keeps me going for hours.
Thanks OP! I’m planning on making a lot of soup this year actually. What are the things next to the tomatoes?
Also heard that you can keep the scraps to make bouillon powder. Put the scraps into a blender or dice finely. Then put into the oven to dry it and then put back into the blender to do a final spin until it’s powder texture. Can be reused in future soups.