There are two easy ways to eat a lot of veggies at one time: smoothies and soups. Smoothies are a little restrictive, as you can’t make a collard greens and cauliflower smoothie, right? But soups, you can add any vegetables you want, cook, and blend them and you get some creamy goodness. This lectin-free creamy soup, only plant-based, it’s delicious and packs a lot of nutrients.
Simplify your meals. Make a lectin-free creamy soup.
I always wondered how my mom managed to have a full-time job, two kids (and a husband), and feed us with home-cooked food every single day. Well, one of the techniques used a lot in Romanian cuisine, is making soups and stews that last for a few days and everyone loves. Making a soup that lasts a few days in the fridge and it’s tasty and nutritious, is one of the easiest ways to stay plant paradox compliant or just eat healthy, wholesome food every day. A creamy soup made of a variety of vegetables is also a great base for specific additions. I had my soup with a boiled egg, but I knew my husbands needs a little animal protein next to it, so I added sausage to his portion. Add hemp seeds if you want to keep it plant-based, egg if you are vegetarian, bacon or sausage if you’d like more protein. You can even add some grated cheese or cream.
If you wonder what Ras el Hanout is, is a Moroccan mix of spices, has a curry-like flavor with a spicy kick and literally means ‘top of the shelf’, a mix of the best spices a merchant had in their store. The spices in different mixes you’ll find differ, the one I have has rose petals and I love that.