Thursday, February 21, 2019

80--- Butternut Breakfast Bisque

It seems that the whole country has been in some sort of cold spell for the month.  Which leaves me thinking.........soup for breakfast? 

This bisque is a marriage of sorts.  It has the sweetness that many crave in the morning, but the warm comfort of a soup.  The combination leaves you satisfied all morning long!

Butternut Breakfast Bisque
Serves 2

14 oz cubed butternut squash
2 cups unsweetened vanilla almond milk
2 scoops vanilla whey protein powder
8 oz plain greek yogurt
1.5 Tbsp honey
1 tsp ground cinnamon
Granola of your choice (optional)
Chopped walnuts (optional)

Bring almond milk to a boil in a medium saucepan.  Add butternut squash, reduce heat to medium, and cook for 15 minutes or until soft.  Use an immersion blender to puree.

In a small blender, combine yogurt, whey powder, honey, and  cinnamon.  Whip for one minute.

Serve bisque warm, topped with yogurt mixture, granola of your choice and chopped walnuts (optional).

Nutrition info per 1 serving (without granola): 298 calories, 3.5 g fat, 26 g protein, 45 g carbohydrates, 5 g fiber

Monday, February 4, 2019

80--- Vegan Cheddar and Roasted Broccoli Soup with Popcorn Croutons

Sometimes, you have to get a little weird to keep things fresh in the kitchen.  Hence my popcorn croutons, which by the way are fun and delicious.  I used Pop Zero {in Guilt-Free Cinema}, which is a great option if you're looking for a delicious and healthy option! 

This creamy vegan soup is high in protein and is super healthy!  I don't always use tofu, but when I do it's to boost the plant-based protein content of my recipes.  That gives this soup extra staying power.

Vegan Cheddar and Roasted Broccoli Soup with Popcorn Croutons
Serves 4

4 cups broccoli florets, trimmed of large stems
2 Tbsp olive oil, divided
1/2 tsp vegetable seasoning (or other seasoning salt mixture of your choice)
1 yellow onion, chopped
1 Tbsp minced garlic
2 Tbsp Worcestershire sauce
1 lb crumbled cauliflower (in your grocery store's bagged produce section)
2 cups unsweetened plain almond milk (or other plant milk)
16 oz silken tofu, drained of liquid
2 cups vegetable broth
2 Tbsp red miso
3/4 cup nutritional yeast
1/2 tsp smoked paprika
1/2 tsp salt
1/4 tsp ground black pepper (more to taste)
2 cups popped popcorn

Preheat oven to 425 degrees.  Toss broccoli with 1 Tbsp olive oil, then spread on a sheet pan lined with parchment paper.  Sprinkle with seasoning salt and pepper.

In a large stock pot heat remaining 1 Tbsp olive oil over medium high heat. Add onion and garlic and saute until fragrant, ~3 minutes.  Add Worcestershire sauce and cauliflower crumbles and saute for 2-3 minutes.  Stir in remaining ingredients and bring to a boil.  Reduce heat and cook for 8-10 minutes, or until cauliflower is completely softened.

While soup cooks, place broccoli into the preheated oven and roast for 8-10 minutes, or until lightly browned.  

Use an immersion blender to puree soup.  If you desire a thicker consistency, continue to cook on a low boil for 5-6 additional minutes.

Serve in soup bowls topped with 1/2 cup roasted broccoli, then popcorn.  Sprinkle with additional nutritional yeast and ground black pepper if desired.

Nutrition info per 1 serving with toppings: 256 calories, 9.5 g fat, 26 g protein, 19 g carbohydrates, 6 g fiber