Yesterday felt cold, really cold and blustery. I think that during this point of my training, when I’m burning off all my body fat, I just tend to be more cold. Plus, we live in the woods in the foothills of the Canadian Rockies so….we still have knee-deep snow in places that I’m sure adds to this fact.
This soup wasn’t as satiating as I would normally make it because I had measured my protein and placed it in the bottom of the bowl instead of just going for it like i usually would. If you’re watching calories, this one is very very low on carbs, good amount of fiber and if you measure out your protein, it’ll balance out quite well for an evening meal.
In the bottom of this bowl is 4oz of firm organic Tofu. In Jeff’s bowl was 6oz of Tofurky Lightly Seasoned “Chicken”. So jealous of his “meat”…hee hee.
4 cups veggie stock – try my homemade recipe HERE
2 cups hot water
2 medium carrots chopped
2 cups cauliflower chopped
2 cups broccoli chopped
1 medium yellow onion diced
3 cloves garlic diced
3 cups white mushrooms sliced
1 cup shelled peas
1 heaping TBSP Mugi Miso
Coconut oil (spray) or 1/2 tsp
1 tsp salt
** I use sriracha on EVERYTHING including this soup. Add to your desired heat.
In a large pot saute onions, garlic and carrots in coconut oil for 5 minutes on medium heat to soften and release flavour.
Next, add in cauliflower and broccoli and saute for another 3-4 minutes.
Add remainder of ingredients starting with your veggie broth then your water. Bring to a boil for 1 minute then reduce and simmer for 30 minutes or so.
You can either add protein directly to the soup OR place it in the bottom of a bowl before serving. If you do this when your protein is cold, it will cool off the soup while heating up.