Try it with this recipe via Very Well Fit.
Ingredients
-6 large tomatoes
-1 large red bell pepper
-4 cloves garlic
-3/4 cup skim milk (or milk of choice)
-1 teaspoon freshly cracked black pepper
-1/4 cup fresh basil leaves
Instructions
1. Heat oven to 400F. Line a baking sheet with parchment.
2. Cut bell pepper in half and remove seeds and stem.
3. Place tomatoes, red pepper, and garlic on the baking sheet and roast 10 minutes.
4. Remove garlic and flip pepper and tomatoes. Return to oven for another 20 minutes.
5. Remove from oven and let vegetables cool. Peel skins from pepper and tomatoes.
6. Add all ingredients to a high-powered blender and blend until smooth. Heat soup to the desired temperature in a saucepan over low heat.
2. Spinach, Coconut and Zucchini Soup
Healthy, comforting and filling, this soup is packed with vegetables, super greens, and flavor. Change up the vegetables to your liking and let this healthy soup work for you and not against you.
Try it with this recipe via Super Golden Bakes.
Ingredients
-1-2 tbsp coconut oil or vegetable oil
-1 tsp mild curry powder
-1/2 tsp ground cumin
-1/2 tsp ground turmeric
-1 large leek topped and tailed, finely diced
-1 medium potato such as Maris piper, peeled and cubed
-1 large courgette zucchini, cubed
-1 green chilli deseeded and finely diced
-240 ml | 1 cup hot vegetable stock I used a Kallo cube
-1 x 400g | 14oz can light coconut milk
-100-200 g | 3.5-7oz fresh spinach
-salt and pepper to season
-4 slices stale ciabatta cubed (optional)
-1-2 tbsp olive oil
-1/2 tsp garlic granules
-1/2 tsp dried herbs I used Herbs de Provence
-handful crisp spinach leaves to garnish
Instructions
1. Toss the bread cubes in the garlic granules and herbs. Heat the olive oil in a non-stick pan and then fry the bread cubes, stirring often, until crunchy and a little colored. Set aside.
2. Heat the coconut oil in a large pot. Add the spices and stir for a minute.
3. Add the leek, potato, courgette, and chili and stir to coat in the spices. Season well with salt and pepper, cover the pot and sweat the vegetables over low heat for five minutes.
4. Add the vegetable stock and coconut milk and cook for another 10 minutes or until the potato is fork-tender.
5. Add the spinach and stir. Cook for another 2-3 minutes.
6. Carefully transfer the soup to a blender, make sure the lid is secure and blend until completely smooth. You may need to do this in batches.
7. Serve the soup topped with croutons and a handful of crisp spinach leaves.
3. Toasted Coconut Butternut Squash Soup
This soup is healthy, yet both savory and sweet with the base of butternut squash and a garnish of toasted coconut! Finish it off with pomegranate seeds, parsley, and toasted pumpkin seeds for a tart and crunchy flavor.
Try it with this recipe via Sweet Potato Soul.
Ingredients
-1 medium butternut squash, peeled, cored, and cubed (about 4-5 cups)
-1 granny smith apple, cored and cubed
-½ yellow onion, cut into a few thick slices
-1 garlic clove, whole
-2 tablespoons grapeseed oil
-½ teaspoon of sea salt
-2 ½ cups vegetable broth
-2 cups Califia Farms Toasted Coconut Almondmilk
-2 tablespoons pomegranate molasses
-¼ cup pomegranate seeds
-2 tablespoons toasted pumpkin seeds or toasted coconut
-¼ cup fresh parsley
-Black pepper, to taste
Instructions
1. Preheat the oven to 375° and line a baking sheet with parchment paper or a silicone baking mat.
2. Place the squash, apple, onion, and garlic into a mixing bowl and drizzle on grapeseed oil. Toss the veggies well in the oil, then spread evenly onto the baking sheet, and sprinkle on sea salt.
3. Roast for 45-55 minutes, or until squash is tender.
4. Transfer the roasted veggies to a dutch oven on medium heat. Then add the vegetable broth and Toasted Coconut Almondmilk, and bring to a simmer. Cook for about 15 minutes.
5. Allow the soup to cool until safe enough to blend in the blender. If you’re using an