This creamy chickpea veggie soup is the perfect thing for a cold winter night. It’s loaded with lots of veggies that will provide nutrients which will help to boost your immune system-something we need especially during cold and flu season.
Further Food Nutritionist Commentary:
By Paige Geimer
Creamy Powerhouse Chickpea Veggie Soup
1/2 diced organic red bell pepper
1/2 can of organic chickpeas
1 organic garlic clove
1/2 small can of organic diced tomatoes
1/2 cup of halved organic multicolored cherry tomatoes
1/2 sliced organic zucchini
4 diced organic mushrooms
1/4 diced organic yellow onion
1 tablespoon of soft organic goat cheese
2 scoops Further Food Collagen peptides
1 tablespoon of salt
1 tablespoon of black pepper
1 tablespoon of dried basil
1/2 teaspoon of dried sage
1/4 teaspoon of cumin
1/4 teaspoon of white pepper
Organic free range scrambled egg
Organic avocado slices
Crumbled organic goat cheese
1. Saute the veggies, chickpeas, spices, and collagen in a pan on medium heat.
2. Wait for it to cool and then blend for 3 minutes
3. Top with egg, avocado, and goat cheese, if desired.
Per Serving: Calories: 566; Total Fat: 11 g; Saturated Fat: 5 g; Monounsaturated Fat: 3 g; Polyunsaturated Fat: 1 g; Cholesterol: 97 mg; Sodium: 399 mg; Potassium: 2950 mg; Carbohydrate: 92 g; Fiber: 52 g; Sugar: 15 g; Protein: 53 g
Vitamin C: 105%; Vitamin A: 28%; Iron: 541%; Calcium: 247%
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