Creamy and Nourishing High Protein Green Glow Soup
u003cstrongu003emacrosu003c/strongu003e u003cstrongu003eper serving (4 servings total):u003c/strongu003eu003cbru003eu003cstrongu003ecaloriesu003c/strongu003e: 338.5 kcalu003cbru003eu003cstrongu003eproteinu003c/strongu003e: 16.07gu003cbru003eu003cstrongu003ecarbsu003c/strongu003e: 30.15gu003cbru003eu003cstrongu003efatu003c/strongu003e: 18.9g
Servings 4 servings
Calories 338kcal
Ingredients
- 2 heads broccoli, cut into florets 1 (15-ounce) can chickpeas, rinsed and drained 3 tbsp avocado oil, divided 1 tsp curry powder 1/2 tsp cumin 1/2 tsp sea salt, plus more to taste 1/4 tsp black pepper 1 small white or yellow onion, thinly sliced 2 cloves garlic, minced 1/2 cup vegetable broth, plus more as needed 1/2 tsp smoked paprika (for a touch of smokiness) 1/4 cup pumpkin seed protein powder 1/2 cup canned full-fat coconut milk (for creaminess) 1 tbsp tahini (adds richness and depth) 1 tbsp lemon juice (for brightness) roasted pumpkin seeds (for topping) 3 cups vegetable broth
Instructions
- steam u0026 roast: preheat oven to 350°f. steam broccoli florets for 5 minutes. transfer to a baking sheet with chickpeas. toss with 1 tbsp avocado oil, curry powder, cumin, sea salt, and black pepper. roast for 22 minutes, flipping halfway.
- sauté aromatics: while the broccoli and chickpeas roast, heat remaining 2 tbsp avocado oil in a pan over medium heat. sauté onion and garlic for 4-5 minutes. add 1/2 cup vegetable broth. cook another 4-5 minutes, or until broth is mostly absorbed.
- blend: transfer the sautéed mixture to a blender with the roasted broccoli, chickpeas, 3 cups vegetable broth, pumpkin seed protein powder, paprika, coconut milk, tahini, and lemon juice. blend until smooth. add more broth if needed for desired consistency.
- serve: taste and adjust seasonings. top with roasted pumpkin seeds. serve warm and enjoy!