Soup is an amazing option for dinner! If we need some digestive help or an emergency flat stomach for a vacation, we swap out our solid dinners for liquid ones. We are still getting the nutrition we need, while providing our body with a meal that is much easier to digest. Think about it for a second, your feeling of “fullness” is going to be much different after a healthy, liquid soup than a burger. You digest liquid much faster than solids. Therefore there is no “I look 3 months pregnant but I’m definitely not pregnant” belly. Because those are always fun…
Soups don’t have to be broth, and they don’t have to suck. All of our soups are thick, creamy and amazing. Honestly, they are some of our best recipes! Take this Vegan Tomato Basil Soup for example. It’s decadent and filling, yet contains no butter and no cream. Actually one ginormous serving is only around 150 calories! Compare this to Panera Bread’s version, which is 450 calories and 32 grams of fat. Hi.
We snuck in some extra veggies, and beans for added protein. Need to chew? We get it 🙂 Pair this soup with a piece of toasted brown rice bread!
- 2 tablespoons of olive oil
- 3 cloves of garlic, minced
- 1/2 onion, chopped
- 1 28-oz can of crushed tomatoes (keep in the liquid)
- 1 can of cannelloni beans, drained and rinsed
- 1 cup of vegetable broth
- 1/2 cup of almond milk
- 10 basil leaves, chopped
- Sea salt and pepper
- A few dashes of red pepper flakes (optional)
- In a medium size pot, add the olive oil over medium heat.
- Add the garlic and onion and sauté until fragrant (3-4 minutes)
- Add the tomatoes (with liquid), cannelloni beans, vegetable broth, and a few dashes of sea salt and pepper.
- Allow to simmer for 15 minutes.
- Stir in the almond milk, basil leaves, and a dash or two of red pepper flakes.
- Blend using an immersion blender or pour in to a standing blender.