RECIPE: carrot and ginger meal soup

By Véronique Cousineau; Naturopath; RHN

Soups are naturally comforting and easy to make. We're easily seduced by their silky textures and savory flavors. However, vegetable soups are often low in protein and therefore unsupportive.

Here's a soup-meal recipe that will not only satisfy your taste buds, but also keep you full for a few hours thanks to its good sources of protein. Get cooking!

Preparation5 minutesCooking time 25 minutesLevelBeginner

Ingredients

• 2 tbsp.coconut oil virgin coconut oil
• 1 medium organic yellow onion, diced
• 3 local organic garlic cloves
• 1 piece organic ginger root, grated
• 1 tsp organic turmeric powder
• 1.5 lbs organic local carrots, diced
• ½ head organic cauliflower, cut into large chunks
• 5 cups of vegetable broth organic, reduced salt
• 1 ½ cups chickpeas cooked, rinsed and drained
• Organic sprouts (germinated)

Approach

1. In a medium-sized pot, sauté the onion in coconut oil. Add the garlic and ginger.
2. Add turmeric powder and stir until fragrant.
3. Add the carrots and cauliflower and stir for a few minutes.
4. Add the vegetable stock, bring to the boil and simmer gently for 20 minutes.
5. Add the chickpeas and continue cooking for a further 5 minutes.
6. Remove from heat and blend in a blender.
7. Serve with a handful of baby greens of your choice.

Enjoy!