Veggie Detox Soup Plus Protein

Veggie Detox Soup Plus Protein:
Makes 8-10 servings

64 oz organic low sodium vegetable broth
4 cups water + 1/2 cup cold water
14 oz organic diced tomatoes with liquid
3 organic carrots
3 organic celery sticks
1 organic yellow pepper (small to medium sized)
1 organic yellow onion
1 organic sweet potato
1 tbsp freshly minced organic ginger
3 organic garlic cloves
1/4 cup organic low sodium soy sauce
1/3 cup organic rice vinegar
1 package extra firm tofu
2 cups dry organic quinoa
1/2 tsp organic turmeric
1/2 tsp organic cayenne (more to taste)
1/3 cup garbanzo bean flour
freshly ground black pepper to taste


First, set the tofu to drain and the cook the quinoa according to direction.

While the quinoa is cooking and the tofu is draining, peel the carrots, cut them in half and add them, along with 2 cups of water, to a large soup pot over medium heat and cover.

While the carrots are cooking, mince the ginger, chop the garlic, and then add them to the pot as well. Stir everything together and then re-cover.

Next, peel and dice the sweet potato, dice the celery, and add them to the pot stirring everything together while adding the remaining 2 cups of water. Replace cover. The soup should have a low rolling boil going at this point.

Chop the onion and pepper and add them to the pot along with 32 oz of vegetable broth, turn the heat to medium-high and replace cover for at least 5 minutes.

In a separate bowl whisk together 1/2 cup cold water, soy sauce, rice vinegar, and garbanzo bean flour then add to the pot along with the remaining 32 oz vegetable broth, turmeric, cayenne, and black pepper. Stir together well, cover, and cook for an additional 5 minutes.

Finally, cube the tofu. For soup, I usually cube 1 block into 72 pieces, cutting the block: 6X4X3. Once cubed, add gently to soup and cook for a final 10 minutes.

To serve, first add quinoa to your soup bowl and top with some soup. Enjoy!


Healthy Life Tip: Always cook extra soup to have on hand for easy lunches to pack and quick dinners to have throughout the week.

For another great detox soup with tons of protein, 

check out this Rosemary & Lemon Protein Packed Soup:

Easy Pepper & Lime Salsa!

Peper & Lime Salsa:

1/2 organic red pepper

1/2 organic yellow pepper

1/2 organic orange pepper

1/2 organic red onion, minced

Juice from 1 organic lime

Chopped fresh cilantro to taste

Dice peppers and combine with lime juice, onion, and cilantro. Let sit for 10 minutes or more, stirring occasionally, then enjoy!

This salsa goes great with these Veggies Burgers:

                  

These Tofu Dishes:

                  

And these Wontons:

    

                 

Fresh & Light Cucumber Salsa

Fresh & Light Cucumber Salsa:

2 organic cucumbers, chopped
11 organic grape tomatoes diced (should be 1 cup diced)
1 organic jalapeño deseeded and finely chopped
1/2 small organic red or yellow onion, chopped
1 tblsp parsley (fresh and finely chopped is best)
1 organic garlic clove finely minced
(fresh dill, spearmint, and/or cilantro would also go well)

1/4 cup organic vegan yogurt
2 tbslp freshly squeezed lime juice
2 tblsp freshly squeezed lemon juice


First, chop and combine all of the first 6 ingredients in a large bowl. Stir together well and set aside. Next, measure out the greek yogurt into a separate bowl, then add the lime and lemon juice to the yogurt and stir until fully combined. Once combined, add 4 tblsp of yogurt mixture to the chopped veggies, and toss until evenly coated.

Serve immediately with organic tortilla chips and enjoy!

Makes 6 servings:



Healthy Life Tip: Since the dip is so low in sodium and carbohydrates, make sure to pay close attention to the chips you select to serve with the dip to keep the values in a healthy range. Always choose organic chips whenever possible (that way you'll be guaranteed that none of these ingredients are in them and that the chips are non-gmo) and make sure to compare the nutrition info on of the chips first to make sure you're making the best choice - especially the sodium values.

Fire Roasted Tomato and Vegetable Quinoa Soup.

Fire Roasted Tomato and Vegetable Quinoa Soup:

32 oz organic fire roasted diced tomatoes 

64 oz organic low sodium vegetable broth

1 cup organic quinoa

4 organic carrots, diced

3 organic celery ribs, diced

1 organic yellow onion, diced

1 organic red pepper, diced

1/2 organic chili pepper, minced (use entire pepper for spicy soup)

2 tblsp organic olive oil

2 tsp paprika, cumin coriander

1/2 tsp chili powder

Dice carrots, celery, onion, and red pepper, mince chili pepper, and set aside. Heat a large soup pot over medium heat and add olive oil. Add vegetables and sauté for 7-8 minutes or until the vegetables soften. Add in all remaining ingredients and bring to a boil. Once boiling, cover, lower heat to a summer, and let cook for 35-40 minutes. Makes 8 servings. Great as a side dish to a meal, or a starter.

Nutrition Info per serving:

180 calories, 4.9g fat, 0.5g sat fat, 0g trans fat, 0mg cholesterol, 369mg sodium, 28.3g carbohydrates, 4g fiber, 8g sugar, 4.7g protein